tag:blogger.com,1999:blog-5389659355332141065.post1078189855017442462..comments2023-12-20T15:58:13.848+08:00Comments on GNK on the Go!: Butter Pound CakeUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5389659355332141065.post-38429441428491891322023-04-21T00:36:02.531+08:002023-04-21T00:36:02.531+08:00Hi Nee,
Butter cake usually has a lot of crumbs wh...Hi Nee,<br />Butter cake usually has a lot of crumbs which I really don't like the mess even though the cake is moist. By including the ovalette in it, does it make this butter crumbs bind together or lesser crumbs or just make the butter cake texture refined only with crumbs still around?<br /><br />Thank you.<br />AngelAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-69407204757223719622009-04-27T11:22:00.000+08:002009-04-27T11:22:00.000+08:00Good butter cake recipe. linked to your site from ...Good butter cake recipe. linked to your site from Yan. she followed your recipe and it the butter cake she make also look nice as yours. Will give it to my sis for a try. thanksSupermanhttps://www.blogger.com/profile/01888760024661764495noreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-3460677841736995702008-06-27T13:01:00.000+08:002008-06-27T13:01:00.000+08:00Hi NeeThanks again. Will buy the ovalette and try...Hi Nee<BR/><BR/>Thanks again. Will buy the ovalette and try your recipe.<BR/><BR/>We love butter cakes as they are the most tasty.<BR/><BR/>Warm regards<BR/>ellenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-29644671880776651122008-06-26T18:56:00.000+08:002008-06-26T18:56:00.000+08:00hi ellen.unfortunately no. the ovalette is there t...hi ellen.<BR/><BR/>unfortunately no. the ovalette is there to whip up the egg. without it your egg mixture will be water and you prob end up with a hard cake. <BR/><BR/>if you are worry then you will have to resolve to the traditional butter cake with is beat butter with sugar til fluffy and white then add egg one by one finally the dry ingredients. this method will produce slightly coarser texture.<BR/><BR/>Good luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-86511620981783325462008-06-26T15:48:00.000+08:002008-06-26T15:48:00.000+08:00Hi NeeThanks for the butter cake recipe.Can I omit...Hi Nee<BR/><BR/>Thanks for the butter cake recipe.<BR/><BR/>Can I omit the stabiliser ??<BR/><BR/>Thanks<BR/><BR/>warm regards<BR/>ellenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-27197773840225063262008-06-22T22:51:00.000+08:002008-06-22T22:51:00.000+08:00hi A Terry. i asked a friend who had Sara Lee's an...hi A Terry. i asked a friend who had Sara Lee's and she think it is lighter. <BR/><BR/>Do note that many commercial ones to achieve very light results, they used margarine or half butter half margarine, you know those 3-4 rm per kg packet. If you want you can experiment with both. I tasted those with margarine before. it is shocking that the taste is so close to butter but it will leave a waxy after taste. Butter even just farmcow is so much more flavourful but results will be little denser.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5389659355332141065.post-60886441254337449022008-06-22T22:43:00.000+08:002008-06-22T22:43:00.000+08:00thank u, nee. this looks very good n delicious n i...thank u, nee. this looks very good n delicious n i'll try it out n tell u if i like it.Terri @ A Daily Obsessionhttps://www.blogger.com/profile/00220600890256142215noreply@blogger.com