Install Steam
login
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem
┃ ● ══ █┃
┃██████████┃
┃██████████┃
┃██████████┃
┃██happybirthday ┃
┃███-m̶o̶m̶ ███┃
┃██████████┃
┃██████████┃
┃██████████┃
┃ ○ ┃
╰━━━━━━━╯
▂▄▅█████████▅▄▃▂ \☻ This tank & Bob are against Google+
Il███████████████████]... ▌\︻╦╤─ Copy and Paste this all over
◥⊙▲⊙▲⊙▲⊙▲⊙▲⊙▲⊙◤.... / \ YouTube if you are with us
Lovely VANILLA and butter flavour without a GREASY MOUTHFEEL;
Even, ELEGANT crumbs – no large TUNNELS or irregular, CRUMBY HOLES;
As TENDER as it can be but still be stable enough to make a LARGE layered cake SMOTHERED with WHITE FROSTING or piles of CREAM and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight – the BOTTOM LAYER GETS QUITE SQUISHED!
BEAT EGGS for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
With the BEATER still going, pour the SUGARin over 45 seconds.
Then BEAT for 7 minutes on speed 8, or until tripled in LOAD VOLUME and WHITE.
Pour BATTER into pans.
BAKE IT UNTIL ITS READY TO BE EATEN!