cake recipes
VicentaLakin
I've been exploring low-oil, low-sweety baking, and I've been doing it a few times, and it's been a success, low-sweety cakes, eating and eating, and cranberry, and it's masking the smell of eggs, and my very picky baker this time is really impressed with the cake. Because the amount of sugar is very low, I use frozen eggs, better stability, medium-altitude twirl cake molds, even heat. I don't try ordinary cake molds, and I don't recommend fine, high-quality molds. Those who like low-oil sugar can try this cake together.
VicentaLakin
The pound of cake is a very basic, very simple, very classic cake. Tastes strong, rosy, milky. Because butter and sugar have a small weight, orange-pound cakes with orange skin and orange juice have been added to the decompression, which is very much appreciated. It is said to have originated in the 18th century of Britain. At the time, there were only four equivalents of cake, one pound of sugar, one pound of flour, one pound of eggs, one pound of butter. Since each material accounts for one quarter, it is transmitted to France, and similar cakes are called a quarter cake。