By Chioma Nnagbo
It’s my favorite month of the year, you know why, because it’s the month of my birth. Because it’s my favorite month, I will be teaching you something I love so much and guess what ?. It is cake.
We will start with the simplest cake plain cake.
Butter – 500grm
Sugar – 300grm
Flour – 500grm
Baking powder – 1 tablespoon
Eggs – 10
Flavor – ½ tablespoon
BEFORE YOU START BAKING:
Make sure that all the utensils and appliances you will use for the cake are clean and dry.
Check, check and check that you have all the ingredients you will need to bake the cake.
Make sure fides kitchen paper for the cake recipe is close by.
Everything ready? Let’s go!
Sieve your flour and baking powder together and set aside.
Whisk your eggs and add all wet ingredient together.
In a dry bowl, mix the butter and sugar together in an anti-clockwise direction. Mix until fluffy (light and soft).
When you are convinced the batter is fluffy, gradually add in your wet and dry ingredient inside the batter. This stage instead of mixing, you cut and fold.
It’s now time to turn on your oven to 150°C or 302°F so that it can start heating up while you finish mixing the cake. You should also switch it to the up & down heat setting.
Continue the process of mixing the batter until all the wet and dry ingredient is exhausted.
When you are almost done with the creaming, prepare your cake pan by rubbing the insides with soft butter. Then put some flour into the greased pan, making sure the flour touches every part, then pour out the flour.
The greasing and flouring of the insides of your cake pan will prevent the cake from sticking to the pan thereby making it easy for you to bring out the cake from the pan when done, without denting the cake.
Once every ingredient is well incorporated, it’s time to pour the mix into the greased cake pan. Once you’ve poured in all the cake mix into the cake pan, gently lift and drop the cake pan several times to level out the cake mix as much as possible. Don’t worry if the top is not so smooth, as soon as the heat of the oven gets to it, it will level out.
Transfer the cake to the preheated oven, placing the rack halfway between the top and the bottom of the oven. Bake for at least 2 hours before attempting to open the oven door to check the cake.
After 2 hours, when I’m sure that the cake is no longer rising, I check it by driving a knife into the center of the cake. If the knife comes out with smears of the cake mix, then the cake is not done. If it comes out clean and dry, with only a smear of butter (oily look) then the cake is done. If the cake passes the knife test, your cake is ready.
Once you are sure that the cake is done, bring it out of the oven and leave it alone for only 5 minutes then take out the sides of the pan. Then leave to cool down completely. Store in a refrigerator.