This is how my food and nutrition teacher aka home economics madame taught me how to make cake many years ago.
Today, I am going back to basics. Back to where the cake craze began. Back to the perfect plain cake I have baked with or without an oven.
Back in the day, I will pour sand into a large pot and heat it up on a three-stone fireside which is the traditional cooking place in Cameroon. That heated sand in a pot was my DIY oven.
I will then mix my batter and bake my way into stardom. Everyone in our home and including our neighbours will be “campaigning” to eat some.
After feeding them I will wrap the leftovers and hide far away somewhere to serve my dad after his evening meal, to serve guests or to just enjoy!
I love this plain cake, as simple and unadorned as it is. It is what my taste buds knew as cake right from. It is slightly airy, sweet but not overwhelmingly sweet. It is perfect!
Also, check out this Vanilla Sponge Cake!
Friends, this post and video were supposed to be published last Saturday but I had a crazy busy week and couldn’t get them in on time. So sorry about the delay.
A super simple basic cake recipe than even a baking novice can bake!
- 2 1/2 cups all-purpose sifted flour (320 grams)
- 1 1/2 cups granulated sugar
- 6 eggs
- 2 teaspoons baking powder
- 10 tablespoons margarine (or butter)
- 1 cup liquid milk (whole, skim or evaporated)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (176 degrees C). Oil a baking pan (8 by 2 inch) and set aside.
In a large bowl, mix together the margarine and sugar until light and fluffy.
Beat all eggs in another bowl then add to the sugar and margarine mixture, add in vanilla and beat well.
Add in half of the flour, the nutmeg and baking powder and mix until well incorporated. Add in the remaining flour and mix well.
Finally, add in the milk and mix until evenly distributed in the batter.
Pour the batter into prepared cake pan and bake for about 50 minutes, until a toothpick inserted in the middle comes out clean.
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