Smaller Creole Cake Ingredients

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PeterS

Smaller Creole Cake Ingredients

I want to make a smaller Creole cake. I have had tremendous success making a large one over Christmas and it really did rise very well without cracks or splits and everyone enjoyed it - probably beginners luck.
So as a complete cake baking novice I feel very encouraged to continue making Delia's cakes because they work out well and are very good.

In Delia's Cake Book to make a smaller Creole cake she says that you should use an 18cm cake tin, three medium sized eggs and half the mixture (is that the soaking or everything) bake for 2hrs and 50 minutes, and cover with parchment after the first two hours.

I know that this might sound obvious to experienced cooks but how much flour, butter and Sugar should I use?

Sorry for sounding so stupid but I am a bit confused.

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Lindsey, Food Editor

Smaller Creole Cake

Hello Peter,

It is 125g each of the sugar, flour and butter.

Best wishes

Lindsey

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PeterS

Thanks

Wow at last! Thank you Lindsey.

 
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