Yummy and Easy Plain cake
Ingredients:
120g / 1 stick of butter
250g / 1 ¼ cups of fine sugar
3 large eggs
2 small tsp of vanilla essence
260g /2 cups of plain flour
2 tsp of baking powder
Pinch of salt
8tbsp/1/2 cup of whole milk
Method:
Set the oven to 190°/375F and butter a 8″ round tin or a loaf tin.
Cream the butter and together until it is pale and light and fluffy.
Beat the eggs into the butter and sugar one at a time until you have a smooth silky batter and add the vanilla essence. Sift the flour and baking powder into the batter gradually, stirring firmly after each modest addition and add salt. Stir in the milk a bit at a time. Pour the mixture into your greased tin and bake at 180°/350F for about 30 – 40 minutes or when a toothpick comes out clean. Allow the cake to sit for a nice 20 minutes before turning it out of the tin.
Here's my recipe of plain cake or it may be called a pound cake that I have made my cakes with over 50 times I think and the results are just perfect. Requires much lesser ingredients that are easily available in your household.
125g/1 stick Unsalted Butter
125g/1 cup Sugar (preferably superfine granulated)
120g/1 cup All-puprose flour (maida)
2 large eggs
2-3 pinches Baking soda
a pinch of Salt
Preheat oven to 180 degrees C. Grease pan. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, into the butter mix. Combine flour and baking soda and salt, add to the creamed mixture and mix well.
Pour batter into the prepared pan. Bake for 20 to 25 minutes in the preheated oven.
Yummy and Easy Plain cake
Ingredients:
120g / 1 stick of butter
250g / 1 ¼ cups of fine sugar
3 large eggs
2 small tsp of vanilla essence
260g /2 cups of plain flour
2 tsp of baking powder
Pinch of salt
8tbsp/1/2 cup of whole milk
Method:
Set the oven to 190°/375F and butter a 8″ round tin or a loaf tin.
Cream the butter and together until it is pale and light and fluffy.
Beat the eggs into the butter and sugar one at a time until you have a smooth silky batter and add the vanilla essence. Sift the flour and baking powder into the batter gradually, stirring firmly after each modest addition and add salt. Stir in the milk a bit at a time. Pour the mixture into your greased tin and bake at 180°/350F for about 30 – 40 minutes or when a toothpick comes out clean. Allow the cake to sit for a nice 20 minutes before turning it out of the tin.
y did u add milk??? coz its a new thing in cake recipie...i used lill bit milk to make choclate cake( for mixing coco powder) but in plain cake i never used it...does it make ny diff in cake??
n plzz explain tsp??is it 5 ml?or?once i put my cake for the same temperature 180 but it turned brown from the surface but wen i chked it by knife it was so soft n uncooked..
tsp
yes 1 tsp is 5ml of a liquid substance...this measurement usually does not apply for a powdery substance (flour, icing sugar...)
why it burned??
firstly, do not place your cake pan on the lowest shelf of the preheated oven if your lowest shelf is very close to the heater (fire) area...secondly the recipe u must have tried was probably not the same one that i have mentioned....because for each batter, the time and temperature varies depending on its viscosity
I’ve made the cake posted by the OP about three times now. It’s very tasty indeed. But it’s a bit dry if you follow the recipe exactly. You should either add in another egg (4 eggs in total) or what I do is, add ~2 tsps (I never measure) of oil and ~10 tsps on milk. The batter should be “pourable” if you know what I mean. You shouldn’t need to scoop it out.
Oh and I also use half self-raising flour and half plain flour. I saw this chef on youtube make cake this way. It’s supposed to be better somehow. Anyway, very easy recipe. Thanks for sharing.
PS: 250g of sugar is also a bit too sweet for my liking. I only add 200 g.
It’s very tasty indeed. But it’s a bit dry if you follow the recipe exactly. You should either add in another egg (4 eggs in total) or what I do is, add ~2 tsps (I never measure) of oil and ~10 tsps on milk. The batter should be “pourable” if you know what I mean. You shouldn’t need to scoop it out.
Anyway, very easy recipe. Thanks for sharing.