This time around I used cake flour instead of regular all purpose flour and add 1 tb baking powder. Also I separated the egg whites and whipped them till stiff peaks form and added to the batter at the end.
The result was a super moist and fluffy buttercake. Can be stored in refrigerator and microwaved before serving.
The result was a super moist and fluffy buttercake. Can be stored in refrigerator and microwaved before serving.
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