Hi, I bought some cempedak recently and wish to attempt this recipe. Does replacing some butter with oil makes the cake more moist and stay moist for days? Very interesting creaming method you did here, adding egg yolks in first then only followed by egg whites. Does this help with balance of emulsification of butter and eggs? Most of the time if butter and whole eggs ratio throw out of balance will cause the batter to look like tofu fah. Subsequently the cake will have the 卡油 problem. May I know what egg size you are using?
I have tried all butter method but I think this method is best cake moist too. Adding eggs this way also don't curdle the batter. I used ordinary size eggs.
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Your cempedak butter cake looks so tempting, delectable & perfectly baked..
Thanks for sharing this great recipe..
Thank you and thanks for watching.
Thats amazing thanks
Thank you and thanks for watching ❤️
Francis, Malaysia.
Looks good must be tasty also. Missing is the size of the cake tin.
Thank you ! 🥰🫰 The size of cake pan is 8 inch round.
Hi, I bought some cempedak recently and wish to attempt this recipe. Does replacing some butter with oil makes the cake more moist and stay moist for days?
Very interesting creaming method you did here, adding egg yolks in first then only followed by egg whites. Does this help with balance of emulsification of butter and eggs? Most of the time if butter and whole eggs ratio throw out of balance will cause the batter to look like tofu fah. Subsequently the cake will have the 卡油 problem.
May I know what egg size you are using?
I have tried all butter method but I think this method is best cake moist too. Adding eggs this way also don't curdle the batter. I used ordinary size eggs.
Yum 😋! Can I do this recipe without Cempedak, there isn’t where I live? Thanks in advance.
You can add durian or bananas
What is the size of the pan?
8 inch round pan
Only using egg yolks? The recipe calls for 4 eggs. Thank you.
Yes using 4 eggs... please keep watching video
@@1228cooking thanks for your reply