i will be trying this recipe tomorrow, hanks for posting. X
is this cake for a 8" cake pan. it sounds amazing!!! thanks for the post
are you brasilian?
I am trying the recipe again. I used the princess flavoring in it and it ruined the cake. It's all I could taste. It was terrible. I blame the flavoring. So, I wouldn't recommend that flavoring in this cake. The texture has a slight sandiness to it which is related to the corn starch.
I was wondering if the flour is cake flour or all purpose. It seems 1 cup cornstarch with cake flour would be too much.
Yes, I am brazilian. This is our version of "puddin in the mix cake" :-)
You can use cake flour OR you could simply sift regular bleached all purpose flour. I find that this cake works particularly well when you add fruit fillings, it absorbs better that other cakes.
Any chance you can put the ingredients measurements in gms for us UK bakers. I do not know how much 3 tubs of butter is or the equivalent weight values for a *cup*. Which type of flour are you using, plain or self rasing? Are you using caster sugar or ordinary granulated? Also is your cooking time in degrees *C or *F? Sorry, it 's really frustrating for me as some of the recipes on here look great but without the right information I'm afraid it will turn out wrong so I never take the chance!
1 cup = 255 ml aproximatly
3 tbs of butter = 3 table spoons of butter or margarine 1 cup of milk = 8oz of milk 3 cups of flour = 375 grams of PLAIN BLEACHED flour, sifted then tightly packed in cup 2 cups of sugar= 400 grams of GRANULATED sugar 1 cup of cornstarch = 225 ml 3 eggs 1 tablespoon of baking powder 1 teaspoon of vanilla flavor "or as much as you would like'
375 F = 191C for cooking temperature
Caster sugar is very difficult to find in supermarkets here in the US, I've never cooked with it myself, I just hear a lot about in UK cooking shows...
I hope this helps. Good luck!
Sounds good, but seems like a lot of cornstarch. Wonder if it would still hold with half the cornstarch. Gonna try this one.
Thank you for translating the recipe! I will try it tonight.
This recipe sound good, but I have a few questions.......the recipe doesn't say what sz pan, so how much batter does it make? or what sz pan(s)? Does this recipe double well (like for 2 10" round pans)?? or does it need to be made as a single recipe x2???
Thank you in advance for your answer!
i just made this cake and it tastes AMAZINGLY soft! and moist! i practiced making it tonight as i am going to make my son a mickey mouse cake on 18th may he will be 3!! i want to make a 3d mickey mouse and was planning on using a scewer to hold head and body together as i want to make them out of cake and them cover with marshmallow fondant.does anyone know if this is a good idea? i mean will it work? comments will be MUCH appreciated.wanted to pit a few layers of raspberry jam with this.is crumb coating with buttercream icing better or with rasberry jam?? to help the fondant stick to it too! HELP plz xx