Hi! This looks yummy! How many pans do I need to prepare, and what size? What kind of icing do you use for this? Thanks!
Never heard of SRF flour. Where can I buy it. Can I use all purpose flour or cake flour?
How many cups is 250g?
SRF is self rising flour....Hope that helps...it is difficult to remember all these abbreviations...I spend more time trying to figure them out than the time it takes to type in the whole thing :) Ahhh! Do I really want to be young again?
You use SRF and baking powder and salt? I would think you would leave those things out if using self-rising????
I dont understand the part of remove tbsp in the beggining, what for tbsp are must to remove first? baking powder?
Hi, thanks for posting this recipe, would love to try it tonight.. Now if I want to use fresh eggs, how many do I need ? 1 batch is for which pan size? also how long can this cake keep ? does it freeze well ? Thanks again :D
Hi thanks for the recipe looks really yummy. You say the cake is really moist, is it sturdy enough for stacking? Here is another question; is SRF the same in the US as in Canada? Why replace flour with cornstarch? If using fresh eggs, one would decrease the water, so what is the water to dry egg ratio so that I can subsitute it. Thanks for your answers. It must get annoying with all these questions. :~)
THIS RECIPE SOUNDS VERY INTERESTING....BUT WHAT ABOUT THE PANS SIZES?
very iinteresting recipe, I am new to this type of baking,and enjoying learning the uses of different ways to make the cake moist. Thanks