I was going to try Jen' s ( FromScratch SF) and the sugar measurement seems low. Now, I am used to sweet (ABC)- can I up the amount of sugar without compromising the recipe?
Jessica Harris has a recipe on her Craftst class and the measurements are 10 oz whites, 20 oz sugar and 25 oz butter. Peggy does Cake has one that calls for a 1:2:2 ratio on her whites: sugar: eggs.
I'm just so confused as to which will work.
Any suggestions from those who use SMBC? Thanks!