Any reason why you put flour into the sugar butter mixture instead of the eggs first and then lightly fold in the flour? Unfamiliar with this method as I have heard beating the flour first hardens the cake. How do you prevent it? By the way, I will try this recipe today, thanks!
An excellent question! This method is known as the reverse creaming method. Basically, by coating the flour in butter, you prevent the gluten developing which makes the cake tougher. So this method results in a close crumb, but soft and moist cake. I hope you will love making and eating it! 😊
