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Simple delicious cake recipe ...
This recipe is a cross between a fluffy and a pound cake, I like it because you can carve it without it crumbling or falling apart.
I always recommend that any flour used for baking must be sieved, even when it says on the packet, NO NEED TO SIEVE, this technique also helps with the bounce and tenderness of your cake.
This recipe is a cross between a fluffy and a pound cake, I like it because you can carve it without it crumbling or falling apart.
I always recommend that any flour used for baking must be sieved, even when it says on the packet, NO NEED TO SIEVE, this technique also helps with the bounce and tenderness of your cake.
Your measurement will depend on how big you want the cake. so here is a basic recipe for an 10" cake tin.
BEFORE YOU START MIXING YOUR BATTER, ALWAYS PRE-HEAT YOUR OVEN... THIS CAKE WILL BE BAKED ON A GAS MARK OF 4, 180 CELSIUS.... ALSO MAKE SURE TO GREASE/LINE YOU CAKE TIN)
BEFORE YOU START MIXING YOUR BATTER, ALWAYS PRE-HEAT YOUR OVEN... THIS CAKE WILL BE BAKED ON A GAS MARK OF 4, 180 CELSIUS.... ALSO MAKE SURE TO GREASE/LINE YOU CAKE TIN)
For those who don't have an oven, place some sand in a pot, cover it with a foil paper, then place the lid on before putting the pt on the fire. Once your cake batter is ready and in the cake tin, place the cake tin inside the pot... PLEASE MAKE SURE THE FIRE OR STOVE IS NOT BURNING HIGH, AS THIS WILL RUIN YOUR EFFORT<<<<<. YOU WANT A MODERATE HEAT.
INGREDIENTS
*300g self raising flour
*300g caster sugar (you can use granulated, but blend first)
*300g butter (at room temperature)
*6 medium size eggs (at body/room temperature)
*1 tablespoon of vanilla extract
*2 tablespoons of milk (if using powdered milk, please dissolve in water first)
*300g self raising flour
*300g caster sugar (you can use granulated, but blend first)
*300g butter (at room temperature)
*6 medium size eggs (at body/room temperature)
*1 tablespoon of vanilla extract
*2 tablespoons of milk (if using powdered milk, please dissolve in water first)
PREPARATION
STEP 1 - With a whisk or mixer, cream together your butter and sugar, till also pale and doubled in size. Note: The more whipping the better.
STEP 2 - Gently add in the eggs one at a time, while still whisking on high speed, the more air the better.. that gives your cake its bounce and fluffiness. To avoid curdling, don't add add all eggs at once.
STEP 3- Now gently add in the flour, a little at a time... rather than mix on high speed, you gently fold in the flour.
Note: mixing on high speed will break and make the air already incorporated to escape.
STEP 4- Add in the the vanilla extract, and milk.
Note: The milk helps to loosen up the mix.
STEP 5- Pour the mix into the greased/lined pan.. place in the middle part of the oven, and bake for 40-45mins.
AVOID OPENING THE OVEN CONSTANTLY TO CHECK ON THE CAKE.. AS THIS WILL CAUSE THE CAKE TO COLLAPSE.
STEP 6- To check if you cake is done.. stick a toothpick in the middle, if it comes out clean the cake is ready... if it comes out sticky, give it some few more mins.
STEP 7- When fully baked, take it out of the oven. Leave in the pan for 5mins then gently, with a knife or spatula, release the edges of the cake.Then let it cool on a cake rack.
Enjoy!!!
STEP 1 - With a whisk or mixer, cream together your butter and sugar, till also pale and doubled in size. Note: The more whipping the better.
STEP 2 - Gently add in the eggs one at a time, while still whisking on high speed, the more air the better.. that gives your cake its bounce and fluffiness. To avoid curdling, don't add add all eggs at once.
STEP 3- Now gently add in the flour, a little at a time... rather than mix on high speed, you gently fold in the flour.
Note: mixing on high speed will break and make the air already incorporated to escape.
STEP 4- Add in the the vanilla extract, and milk.
Note: The milk helps to loosen up the mix.
STEP 5- Pour the mix into the greased/lined pan.. place in the middle part of the oven, and bake for 40-45mins.
AVOID OPENING THE OVEN CONSTANTLY TO CHECK ON THE CAKE.. AS THIS WILL CAUSE THE CAKE TO COLLAPSE.
STEP 6- To check if you cake is done.. stick a toothpick in the middle, if it comes out clean the cake is ready... if it comes out sticky, give it some few more mins.
STEP 7- When fully baked, take it out of the oven. Leave in the pan for 5mins then gently, with a knife or spatula, release the edges of the cake.Then let it cool on a cake rack.
Enjoy!!!
Wow!!! Easy recipe, cake loading this weekend for me
ReplyDeleteNice 1 dear....
DeleteSuper easy, super yummy and super moist
DeleteI'm glad you had a great bake... Yayyyy
Delete