This recipe was baked twice in a row within the same month as I like the taste and the texture of this cake so much. This round, I made an effort to cream the butter cream and was eager to find out whether this would enhance the overall taste. However, I was a little disappointed as with a layer of butter cream sandwich in between, it was a bit sweet for me. If I will to bake it again with a layer of butter cream, I will cut down the syrup of the butter cream. Else, I will keep it plain.
Anyway, it's a good try! For the recipe, pls refer to my last post - Japanese Cotton Sponge Cake. I'll update the butter cream recipe later.