My very best Vanilla Cake

If you make it you find out what you have been missing all your life in terms of someones’ very best Vanilla Cake!

and I quote

A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before.

I couldn’t let you go on in your lives with out access to this very important information, to possibly only me, but you never know there might be that one soul out there desparately searching for the best Japanese Vanilla Cake.

Agus OIBREACHA sé! WOO HOO! (And it WORKS! WOO HOO!)

Can confirm.

ms spock said:

My very best Vanilla Cake

If you make it you find out what you have been missing all your life in terms of someones’ very best Vanilla Cake!

and I quote

A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before.

I couldn’t let you go on in your lives with out access to this very important information, to possibly only me, but you never know there might be that one soul out there desparately searching for the best Japanese Vanilla Cake.

Agus OIBREACHA sé! WOO HOO! (And it WORKS! WOO HOO!)

OK i’ve bookmarked it, but i can see why it last a while. It’s got damn near a kilogram of sugar in it!

captain_spalding said:

ms spock said:

My very best Vanilla Cake

If you make it you find out what you have been missing all your life in terms of someones’ very best Vanilla Cake!

and I quote

A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before.

I couldn’t let you go on in your lives with out access to this very important information, to possibly only me, but you never know there might be that one soul out there desparately searching for the best Japanese Vanilla Cake.

Agus OIBREACHA sé! WOO HOO! (And it WORKS! WOO HOO!)

OK i’ve bookmarked it, but i can see why it last a while. It’s got damn near a kilogram of sugar in it!

***giggles***

Thanks for that spocky. I’ll give it a try.

A home economics teacher of my acquaintance maintains that for most cakes you can halve the sugar with little consequence to taste. I’m not so much interested in the 4 days thing as in the interesting method of making.

buffy said:

Thanks for that spocky. I’ll give it a try.

A home economics teacher of my acquaintance maintains that for most cakes you can halve the sugar with little consequence to taste. I’m not so much interested in the 4 days thing as in the interesting method of making.

I would bet your home economics teacher of an acquaintance is totally on the ball!

The method is fascinating. I hadn’t made a Japanese style cake prior to this one.

this apple muffin recipe from the Aus institute of sport stays fresh for a long time too. unlike most muffins.

Apple & cinnamon muffins
https://www.ais.gov.au/nutrition/recipes/apple_and_cinnamon_muffins

sarahs mum said:

this apple muffin recipe from the Aus institute of sport stays fresh for a long time too. unlike most muffins.

Apple & cinnamon muffins
https://www.ais.gov.au/nutrition/recipes/apple_and_cinnamon_muffins

Ó, go raibh maith agat a mháthair sarahs tá cuma cheart air!

Oh thanks sarahs mum it looks like a right treat!

ms spock said:

buffy said:

Thanks for that spocky. I’ll give it a try.

A home economics teacher of my acquaintance maintains that for most cakes you can halve the sugar with little consequence to taste. I’m not so much interested in the 4 days thing as in the interesting method of making.

I would bet your home economics teacher of an acquaintance is totally on the ball!

The method is fascinating. I hadn’t made a Japanese style cake prior to this one.

However, now I have read the notes on the recipe, she says to use that much sugar for proper fluff. I pretty much follow a recipe to the letter – the first time I make it.

buffy said:

ms spock said:

buffy said:

Thanks for that spocky. I’ll give it a try.

A home economics teacher of my acquaintance maintains that for most cakes you can halve the sugar with little consequence to taste. I’m not so much interested in the 4 days thing as in the interesting method of making.

I would bet your home economics teacher of an acquaintance is totally on the ball!

The method is fascinating. I hadn’t made a Japanese style cake prior to this one.

However, now I have read the notes on the recipe, she says to use that much sugar for proper fluff. I pretty much follow a recipe to the letter – the first time I make it.

Well I will be interested in your commentary and the commentary of Mr buffy as time goes by.

It is a lot of cake so you might want to line up some people that you can gift a slice to!

ms spock said:

buffy said:

ms spock said:

I would bet your home economics teacher of an acquaintance is totally on the ball!

The method is fascinating. I hadn’t made a Japanese style cake prior to this one.

However, now I have read the notes on the recipe, she says to use that much sugar for proper fluff. I pretty much follow a recipe to the letter – the first time I make it.

Well I will be interested in your commentary and the commentary of Mr buffy as time goes by.

It is a lot of cake so you might want to line up some people that you can gift a slice to!

For years I made cake and biscuits for our monthly trips to Melbourne to check on Mum and Dad. We usually had lunch with them and my brother and whichever of his family wasn’t off working (checkout chicking) or playing football/cricket etc. So I could make big cakes with impunity, knowing they would be eaten. However…that recipe can be cupcaked, and cupcakes can be frozen (uniced) and brought out as required. Sponges freeze remarkably well, I know, and this is a variation on a sponge recipe.

Nagi is usually reliable. I’ve made several of her recipes.

buffy said:

ms spock said:

buffy said:

However, now I have read the notes on the recipe, she says to use that much sugar for proper fluff. I pretty much follow a recipe to the letter – the first time I make it.

Well I will be interested in your commentary and the commentary of Mr buffy as time goes by.

It is a lot of cake so you might want to line up some people that you can gift a slice to!

For years I made cake and biscuits for our monthly trips to Melbourne to check on Mum and Dad. We usually had lunch with them and my brother and whichever of his family wasn’t off working (checkout chicking) or playing football/cricket etc. So I could make big cakes with impunity, knowing they would be eaten. However…that recipe can be cupcaked, and cupcakes can be frozen (uniced) and brought out as required. Sponges freeze remarkably well, I know, and this is a variation on a sponge recipe.

You just have it all under control. Are you going to write a book? Or make a documentary about your life?

I don’t want this Australian know how to be lost.

We are losing all these important skills.

Bubblecar said:

Nagi is usually reliable. I’ve made several of her recipes.

Always wanting to hear your suggestions Mr Car. You are a connoisseoir!