Mary Berry emphasizes the importance of using high-fat butter in cake batter to achieve the best flavor and texture, stating, "I always aim at over 75% [fat]." Lower fat options lead to drier cakes with less flavor.
Berry explains that the fat content in butter not only enhances flavor but also impacts the cake's texture: "The more fat in your bake, the richer, moister, and more fluffy the result. Fat helps to retain air pockets essential for a good rise."
Collection
[
|
...
]