Do you need a reason to bake a cake? Honestly, you don't. However, I like to have a reason to bake, so that it makes me feel less guilty. As I've said many times before, I love cakes! Give me cake anytime of the day and I'm game.
When I say I love cakes, I've a weakness for plain cakes, I don't enjoy the pastry cakes so much. But Plain cakes, I've to stop myself from overeating it ;) For the past few weeks, I've been craving for some good old homemade plain cake and this is what I ended up with.
I had marked this recipe sometime ago and last week, I finally got around to baking it. It reminded me of the cakes that we used to bake at home. My grandmother used to have a very old cooking range and I baked my first cake in that one. I remember being very happy and pleased with myself after my first baking experience.
This cake reminded me of that day and may be because of that it tasted extra special ;)
If you love plain cakes like me , this is for you. You can have it for breakfast or as a mid morning snack or with your evening cuppa. But if you wanna dress it up for an occasion, you can do that also. Please check out the notes section. It's a soft Vanilla cake with a slightly sticky top. You can bake it as cupcakes too.
Hope you get to try this soon.
Here is the recipe…
Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer…
Slowly beat in the oil…
Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits…
In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted…
Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth…
Pour the batter into the prepared pan. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set…
Recipe from here
Ingredients
- 2 Cups Sugar
- 4 large Eggs
- 1/3 Cup Vegetable or canola oil (I used Sunflower oil)
- 2 Cups All-Purpose Flour
- 1 1/4 tsp Salt
- 2 tsp Baking powder
- 4 tbsp Unsalted butter (57 gms)
- 1 Cup Milk (whole milk preferred)
- 2 tsp Vanilla extract
Instructions
- Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep.
- Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer.
- Slowly beat in the canola oil.
- Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and baking powder to the egg mixture in the bowl, beating just enough to combine. Scrape the bottom and sides of the bowl, then beat again, to fully incorporate any sticky bits.
- In a saucepan set over medium heat, bring the butter and milk just to a boil. Add the vanilla. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
- Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Scrape the bowl, and mix briefly, just until smooth.
- Pour the batter into the prepared pan.
- Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Remove the cake from the oven, and place it on a rack to cool.
- Serve in squares, as is. Or top with icing or sauce. If you use caramel sauce, a sprinkle of flaked sea salt is a wonderful addition.
- Yield: one 9" x 13" cake, 2 dozen servings.
Notes
Hi Maria,
I have with me small eggs.In that case should I take four eggs or more number?
Sumy
Hi Sumy,
The std size of a regular egg is 59 gms, approx. So calculate the total weight and use accordingly :)
Cheers
Maria
Hi Maria
Can I use butter instead of vegetable oil
Hi Swapna,
I guess you can use same qty, melted butter.
Cheers
Maria
Thank you
Hi Maria superb cake.loved the texture.but your browning of cake was soo good.Is it bcoz I used parchment paper?top was perfect.hope you reply.