I substituted butter entirely with 250grams of marscapone cheese (must be at room temperature). I also used 1 1/2 cups of castor/granulated sugar (not 2 cups of sugar). The batter was more runny than in the photos. Cake turned out delicious, moist, perfect grain and density (not dense but not too light either), better than many cakes I have baked with normal cake flour. And I only baked this one because I mistakenly picked up gluten free flour at the supermarket!

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