tag:blogger.com,1999:blog-7790883681241634201.post7715740948336274314..comments2024-03-13T02:50:55.479-04:00Comments on Kitchen Chaos: Butter Cake kitchenchaoshttp://www.blogger.com/profile/12223182760085196672noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7790883681241634201.post-8901016143420710582016-01-18T13:27:42.508-05:002016-01-18T13:27:42.508-05:00Hi Lily, it's about 14g.Hi Lily, it's about 14g.kitchenchaoshttps://www.blogger.com/profile/12223182760085196672noreply@blogger.comtag:blogger.com,1999:blog-7790883681241634201.post-20850745766015151142015-11-29T23:28:39.090-05:002015-11-29T23:28:39.090-05:001 tbsp. of butter equal to how many gm of butter. ...1 tbsp. of butter equal to how many gm of butter. ThanksLilynoreply@blogger.comtag:blogger.com,1999:blog-7790883681241634201.post-25294035309965075042015-01-28T09:21:06.693-05:002015-01-28T09:21:06.693-05:00Thank you so much for your suggestions and informa...Thank you so much for your suggestions and information. Is Lilly flour OK to use with cakes? I know it is used in the South for biscuits. Also, what is the difference between castor sugar and extra fine sugar? I bought extra fine because I couldn't find castor sugar in the grocery store. I'll let you know how my next lemon experiment turns out.Lita Perthhttps://www.blogger.com/profile/10601800400521967193noreply@blogger.comtag:blogger.com,1999:blog-7790883681241634201.post-58701649485471336652015-01-26T18:12:56.513-05:002015-01-26T18:12:56.513-05:00Hi there! I think what differed were both the type...Hi there! I think what differed were both the type and amount of sugar and flour you used. The recipe calls for castor sugar (instead of fine sugar) and self-raising flour (instead of all-purpose flour). Here is a rough calculation as to how much they are needed in cups:<br />- castor sugar ~1 cup<br />- self-raising flour ~1 1/2 cups<br /><br />I'm not totally positive about this, but I feel that the dense texture of your cake could be due to the excess sugar and especially the different type of flour used. Unlike all-purpose flour, self-raising flour contains a leavening agent added to it; it traps air, raising the cake and giving it a lighter texture in general. So give it a try :)<br /><br />As for the lemon butter cake, I think your idea may actually work! I may even exclude the milk altogether. Good luck trying, and I hope it turns out great!kitchenchaoshttps://www.blogger.com/profile/12223182760085196672noreply@blogger.comtag:blogger.com,1999:blog-7790883681241634201.post-63503272588011739322015-01-26T17:19:42.122-05:002015-01-26T17:19:42.122-05:00I made your butter cake and it turned out very nic...I made your butter cake and it turned out very nicely but somewhat dense. It still tasted fabulous. Could you tell me if I used the correct quantities and type of flour? I used 1 1/2 cups of fine sugar and 1 3/4 cups of all purpose Lilly flour as that was what I had on hand. Also, I would like to make the next one with a lemon flavour. I thought of zesting and juicing one lemon but would I need to decrease the amount of milk? I am a novice cake maker so any suggestions you have are appreciated. Thanks for your help.Lita Perthhttps://www.blogger.com/profile/10601800400521967193noreply@blogger.com