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Plain Cake Recipe

PLAIN CAKE RECIPE

4 cups All purpose flour

3 cups Butter let the butter be at room temperature

10  Eggs

1 tablespoon lemon juice

2 cups Sugar

2 tablespoonful Baking powder

2 tablespoonful vanilla

⅛teaspoon salt

Procedure (Plain Cake is easy!)

1. Sieve your flour and baking powder together in a wide bowl and set aside.

2. In a separate bowl or an electric cake mixer, or wooden spoon,  cream the butter and sugar until it is light, fluffy and white, to know that your mixture is fluffy, take a cup of water and pinch some and put in it.

If it floats on top then your mixture is ready. Your mixture is not supposed to be grainy, if its grainy then continue creaming until it goes from grainy to fluffy again.

3.  Add the eggs one after the other as you continue to cream. Please never add your eggs all at once. It will make your barter heavy.

4.  Add the flavor at this stage.

5. Gradually add the milk and the flour mixture, one cup at a time … add a cup of flour then a cup of milk and mix until it’s well incorporated.

6. Grease your cake pan with butter and dust with flour. Pour the cake batter into the prepared cake pan and smooth the top with a spatula.

The batter should fill the pan half way, if you have left over batter, you can pour it into another smaller pan.

7. Bake in the preheated oven (150ºC or the 300ºF) for 1 hour or until the cake is springy to the touch and has started to shrink out from the sides of the pans.

Some ovens bake faster, while others are a bit slow, so check your cake after 45 minutes of placing it in the oven, to know if it is ready or needs further baking.

 For you to know that your cake is ready… put a stick or knife inside, if it comes out clean then your cake is ready.

Remove and ready to serve.

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EGG-LESS CAKE RECIPE

EGG-LESS CAKE RECIPE

3 cups granulated sugar

1½ cup  unsalted butter, softened

3 teaspoons vanilla

6 cups self-rising flour

3 cups lukewarm milk

2 tablespoons apple cider vinegar

Process (The making of Egg-less Cake)

Preheat oven to 350º F.  Grease cake pan with butter and flour-based or grease pans and line bottoms with parchment paper.

In a large bowl, cream the sugar and butter until creamy and pale. I told how how to test the fluffy nature of your cream. Add vanilla and mix to combine. 

Combine milk and vinegar in a small bowl. Set aside. 

Add the flour alternately with milk to the butter mixture, beginning and ending with the flour.Do not overmix this batter.

Pour the cake mixture into the prepared cake pan

Bake for 20 – 25 minutes, or until a stick or knife comes out clean when poked in the center.

Remove from the oven and allow the cake to cool. Remove from the pan and cool.

Your cake is ready

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Red Velvet Cake

Red velvet cake

 Ingredients

1)  2¾ cups all purpose flour

2) ¼cup unsweetened cocoa powder

3) 1teaspoon baking soda

4) pinch of salt

5) 2cups granulated sugar

6) ¾ cup unsalted butter , softened

7) ⅓cup vegetable oil

8) 3large eggs

9) 2large egg yolks

10) 1tablespoon vanilla

11) 1½ teaspoon vinegar

12) 1 tablespoon liquid red food coloring

13) 1⅓ cups buttermilk

14) 2 tablespoon dried mixed red spice(Emmira’s signature spice) I make this and sell in sachets

Process

1.Preheat oven to 350 degrees F. Grease your baking pan with butter and flour and set aside. or use a parchment paper.

2.put into a mixing bowl add flour, baking soda, salt and cocoa powder and mix well to combine.

3.In another bowl add the sugar and butter and milk together with an electric mixer until pale and fluffy, 4-5 minutes. If it’s with a wooden spoon then do it for 8 to 10minutes

4.Add oil and mix. Add eggs and yolks, one at a time, mixing after each addition. Add vanilla, vinegar and red food coloring.

5.Add about 1/3 of the flour mixture and stir to combine.

6.Add half of the buttermilk and stir to combine. Repeat, alternately adding the flour and then milk, ending with flour.

8.Pour batter into prepared cake pan and smooth into an even layer. Bake in preheated oven for 40-55 minutes or until a toothpick or a knife inserted into the center of the cake comes out clean.

9. Cool in cake pan for 10 minutes and then invert onto a wire cooling rack or flat surface to cool completely

 Your cake is ready

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