Baking a vanilla cake, doesn't require any special cooking or baking skill! If you have all the basic tools and ingredients, then only thing you'll need a little bit of initiative to put everything together and place the cake batter inside the oven... voila!! You're done!!
I am very much for home baking... I can write a whole blog post showing the multiple reasons I have... the most strong reason among all is that you know, what you're eating...!! You are 100% confident about the quality of the ingredients, no-matter how unprofessional the cake may look like. Many of my friends think, baking is a big job. But all of you, can start with this simple and easy recipe.
This recipe is very common and you can get it in several cook books. I mostly use the 9" cake pan and that can serve from 8-10 people - so it's sufficient for your family (considering a nuclear family, you can enjoy the cake for 2 days)! You will need -
3 dry ingredients:
Flour or Maida - 1 and 1/2 cups
Baking Powder - 2 teaspoons
Powdered Sugar - 1 and 1/4 cups
And 3 wet ingredients:
Eggs (Big-size) - 4
White Cooking Oil (any brand) - 3/4 cup
Vanilla essence - 1 teaspoon
So you are done with the ingredients!
Now the process...
In a large bowl, sieve in the flour and baking powder, together. Using a wooden spatula, mix it well and keep aside.
In another large bowl, crack the eggs. Add sugar and start beating. The more you beat, the more the volume increases. The volume should increase up to 3-4 times.
Now gradually, add the oil in continuous flow and continue beating.
Don't forget to add the vanilla essence to this mixture, now!
Your cake batter is half done, at this point... this is the time to start preheating your microwave. The baking temperature is 160C, so set the preheating temperature at 160C and let it go. You've something more to do now.
Take the flour mix and using the wooden spatula, slowly fold in the dry mix into the wet mix. What is fold in - that's a common baking term, many of you already know. For the beginners, it is a downward to upward movement (remember, not circular), to mix the dry into the wet. While folding in, you should add the dry mix 1-2 tablespoons at a time. This process actually makes the cake more soft and spongy, as it keeps the air sealed inside the batter. If you are in a hurry and can compromise on the softness, then you can use the beater, too. It'll still be a cake and quite good and eatable.... :)
By now, your oven should be preheated and ready. Prepare the cake pan by oiling (few drops of white oil) and dusting with flour (around 1 teaspoon of flour). This is very much necessary to prevent sticking the cake to the bottom of the pan. Pour the batter into the prepared pan and place the pan inside the microwave. Set the convection mode on and select the required temperature, 160C. Let it bake for 30-40 minutes, depending on the doneness.
After 30 minutes, let's check the cake. It should increase in size and the top will be round by now. Take a thin skewer or knife, insert at the middle of the cake and bring out. If nothing is sticking on it, then you are done! If you see, the batter is still sticky, then close the door and put it for baking for another 3-5 minutes.
Once done, bring out and allow the cake pan to cool for 5 minutes. Use a sharp knife and carefully run around the edge of the cake tin to loosen the cake. Flip off the pan on a dinner plate and the cake will slowly slide in. You may pat the back of the cake pan, if the cake is not coming out.
This one is ideal for afternoon snacks with a cup of tea or coffee or as a dessert by topping with a dollop of ice-cream and chocolate sauce or simply to put inside your kid's lunch box and to make them proud about their mom's culinary skill and many more... Unless you bake one, how do you experience these sweet little fun moments of your life???
Happy baking to you all!!!
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