Flour vs Flour
For the past few weeks I have been baking the occasional vanilla butter cake and they all have been great cakes. But I noticed a few months ago that my cakes had been a bit fluffier and softer than they currently have been. So I asked myself it this could have been caused by perhaps the change of margarine brands or flour. So armed with White Lily soft winter wheat self-rising flour I baked a cake using the same recipe as for the past month.
Well first of all yes indeed this cake was fluffier and lighter and much moister.
Conclusion: White Lily makes a moister and fluffier and more well risen cake than generic flour.
Here is a photo of my lovely cocoanut cake that I baked.
I am sure it will be yummy.
Thank you FoodNetwork & Martha Stewart for the divine recipe for the cake, and thanks go to my grandmother for the incredibly good icing recipe.
