any chance of getting conversion into american measurements. Thank You firstname.lastname@example.org
can u please tell me what is semi-skimmed milk and caster sugar thanks.
Sounds like a good recipe, can you easily enough convert the grams into cups - if I don't have a scale at home? & the questions about the milk & sugar above, Thanks!
This does sound like a good recipe and to those above me, I know that caster sugar is super fine sugar but I have not come across semi-skimmed milk.
I'm guessing semi-skimmed milk is probably the equivalent of 2% milk. Not completely fat-free, but not full-fat either. Just a thought.
What is Greek Yogurt?
this recipe sounds great! can't wait to try it! thanks for sharing.
i would love to try this recipe, but how do you convert the gms to cups?
I think you could use sourcream to replace the greek yogart, the consistancy is similar. I will try and let you know.
Sounds wonderful but could you please convert the baking temperatures into farenheit Thanks
It's 320 F, greek yoghurt is made by fage in the US I think. http://www.fageusa.com/
225g butter = 1 cup (so 250g will be 1 cup plus a little bit) 250g caster sugar = 1 and 1/3 cups
I assume in the US that you can't get Self Raising flour, so I assume you would total the Plain and SR flour to 335g which is 3 and 1/3 cups of all purpose flour. Then add baking powder, the rule of thumb is 3 teaspoons per 8 oz, 8 oz is 225g so add 3 teaspoons of baking powder so that it equals the 250g of SR flour the recipe calls for.
I think that answers all the questions asked :) Feel free to ask more.
castor sugar, you can make at home! all u need is regular sugar and a food processer. place the grat' sugar and blend away until it becomes powdery:)
I don't think you can make castor sugar that way. I think you will end up with powdered sugar. Castor sugar is superfine sugar not powdered sugar.
nop I made it last week and it turns into super fine sugar, not powder! try it!:)
is this a good cake for sculpting? I am trying to find a good recipe for a cake that I can cut and have it stay intact.
On TV I see them using a pound cake to sculpt since it is dense and holds its shape well.
Does this recipe really only make ONE cake?
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