This famous Mrs NgSK butter cake recipe needs no introduction. It is so raved about in the bloggersphere and everyone who tried it deem it the best butter cake they have ever made. This recipe uses the egg separation method and yields a light, soft, moist and fragrant butter cake.
这著名的Mrs NgSK 奶油蛋糕不需要我太多的介绍，因为好多博友们试过了都赞不绝口, 也认为是做过最好吃的奶油蛋糕。 食谱的制做过程中使用了分蛋打发方式，做出来的奶油蛋糕轻盈, 柔软, 湿润又香气十足。
I have used this Mastrad mini bundt mould (made of premium silicon, easy to hold safety handles, easy to demould and odourless) to make some small and dainty cakes in different flavours using natural ingredients like organic vanilla paste, uji matcha powder and cocoa powder. This is my trial bake here and I intend to make this again for my kids' teachers for the upcoming teacher's day.
我用了这款Mastrad法式优质硅胶的迷你蛋糕模，试做了一些小而纤巧的奶油蛋糕。用了三种天然材料 - 含有香草籽的有机香草糊，宇治抹茶粉和可可粉做了三种不同口味的，都很好吃。
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