Hi there, it's me again. Just playing around lately with basic cakes to get to know better the basics. Never really play around with yellow cakes before, I have some questions in mind if you allow me. 1.) What are the possible causes of cake being sunk in the middle after cooling (toothpick test came out clean)? 2.) Why some pound cake recipes start with cool butter instead of room temperature ones? 3.) By how much we can reduce sugar in yellow cake recipes either by creaming or pasting (have no prob with diabetes, just a matter of taste)? 4.) What is an early sign of overbeaten butter? When we know that the butter is perfectly creamed? How about underbeaten one? 5.) Does the first eggs added to the creamed butter always perfectly emulsified? Honestly I've never seen a perfectly emulsified one, since I am totally self taught. You've already explained before that this can be fixed by adding a tablespoon of flour or two before the addition of eggs. But let's assume that there's no need to add flour in advance. 6.) What is the range of large egg weight? I always use eggs around 56-60 gram (still in the shell). Am I correct? 7.) I tried several recipes lately, by several I mean a lot. One of them was measured by cup, so I converted them to gram. Using pasting method, the flour literally turned into a paste instead of crumble. The bottom of the cake was dense and seemed unleavened but surprisingly tender (think of crepes tender). Was that caused by slightly larger proportion of butter? Thanks in advance and sorry for asking too much. This little me can take elaborate answers.

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