Wow this article is so perfect and well written. I was so close to giving up because I always watched how long/ how fast I mixed the mixture once I started adding the dry ingredients, but never imagined that gummy consistency can also be because of the butter! Mind. blown. After I cream the sugar and butter, I add the eggs one by one. Any recommendation on the speed and for how long I should mix after that? It’s a Dominican cake family recipe and it didn’t come with instructions 😬 it’s always a hit or miss for me

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