The modified ingredients:
(the original recipe is here)
125g butter, chopped
200g castor sugar
2 eggs
150g plain flour
75g self-raising flour
1/4 tsp bicarbonate soda
1 tbsp water
I used two 14cm tins instead this time. This cake is passable but a little dry and too sweet to my liking. At least it did rise. It still does not taste as good as Mum’s. I will add in the half cup milk the next time and hope the moistness will be just right. Thanks Prema for helping to troubleshoot the problem.
The next cooking project after this will be Mum’s Fermented Bean Curd Pork. I have yet to come across a restaurant, shop or economy rice stall cooking this. It is one my favourite Hakka dishes that Mum would whip up whenever I had a craving.