10 September, 2016
Basic Vanilla Cake
Basic Vanilla Cake
Often people ask me the way to make a basic cake. This post is just about that.
If you know a basic cake, you can put in your creativity and make any cake you want. Just keep in mind the the solid content should be close to or equal to the liquid content.
You can add some lemon juice and zest to make it a lemon cake.
Reduce some flour, about 15 to 20℅, and add cocoa powder, to make chocolate cake.
Line the bottom with pineapple and cherries, with butter and sugar to make a pineapple Upside Down.
And the list continues.
But first let’s see, step by step, how we make a perfect vanilla cake.
200 gms Caster Sugar
200 gms Refined Oil
2 tsp vanilla essence
200 gms All Purpose flour
2 tsp baking powder
Pre heat the oven to 180 degrees Celsius.
Prepare the cake tin.
Sift together flour and baking powder.
In a large bowl, put in the sugar and oil, beat with a hand mixer till well mixed.
Add in the eggs, one at a time, followed by the essence. (Tip- Do break the eggs in a small bowl before putting it in to beat, so that you don’t put in the shell accidentally or to check spoiled eggs.)
Beat till frothy.
Now, add the flour mixer, in three additions while mixing with a spatula.
(Tip- If you feel the mixture is too dry add some milk. This depends on the size of eggs) Now, everything should be well incorporated.
Pour in the cake tin and bake for 45 to 50 minutes.
To check for doneness, insert a skewer in the middle of the cake it should come out clean.
Another way to check is by pressing the cake, it should spring back without wobbling.
The cake starts leaving the sides once it’s done.
If it looks slightly raw, bake for a few more minutes.
Run a sharp knife around the edges of the cake before unmoulding.
Do not open the door of the oven while the cake is baking, it might lead to sinking of the cake.
If you have added other ingredients, the cake will take a little longer to bake.
Cool the cake for 10 to 15 minutes before unmoulding.
If you want to serve the cake warm, you can use butter in place of oil for a buttery taste.
If you want to ice the cake, cool it completely before icing.
You can pour the same batter in a loaf tin to make a cake loaf. This batter will make two to three loaves, depending on the size of the loaf tin.
The quantity can be reduced or doubled according to your preference.
Don’t fill the cake tin more the 1/2 of its size.
Don’t use too big a cake tin, otherwise the cake might sink in the middle.
I hope this clears many doubts. In case of any queries, do let me know. I will try and answer you to the best of my knowledge.