Basic cake recipe

Well.. since I'm the resident chef. I'll have to put some recipes on this blog!
Here's a basic (pound) cake recipe: Makes one 9˝ bread tin.
120g Butter
120g Caster Sugar
120g Eggs
120g Soft Flour

Cream butter and sugar till light and fluffy.
Beat in eggs slowly.
Fold in flour (all at once).

Add flavouring and mix well.
Bake at 190 degrees Celsius till golden brown and cooked.

The above method is called the creaming method. All ingredients should preferably be at 21 degrees celsius. Especially the eggs. Make sure eggs are at room temperature and not chilled before you start mixing.
If you add the eggs too quickly, the mixture starts to curdle. This results in the mixture losing air and the end product will has less volume.
Be careful not to overmix especially if you are using the mixer. You can do the above recipe using a whisk.
Grease the tin with any type of fats. Line it if you feel a need to. Lining the tin with greaseproof or silicon paper helps to retain the moisture of the cake after baking.
If you want to chill the cake, be sure to wrap it tightly with cling film.
The cake will lose its moisture once u cut it. Do not slice the cake unless u are ready to serve it.
You can add variations to this basic cake. Add vanilla essence for a simple butter cake. Or lemon juice (one lemon is sufficient) to make a Madiera cake. For chocolate cake, you can add cocoa powder but cake will be little dry. Add nuts or chocolate chips according to ur taste.

Hope I've covered all the points. Let me know if u have any problems!

Enjoy baking!

No comments: