This is a delicious and very easy-to-make cake, perfect for serving at tea time, especially for kids who don’t enjoy cakes or puddings with fillings. The unique aspect of this recipe is that we use neutral oil instead of butter, and the egg yolks are beaten separately from the egg whites, which are added at the end to make the batter soft and fluffy. If desired, this cake can be made into a marble cake...
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Ingredients
egg eggs3
milk1cup
flour3cups
sugar1 1/2cups
neutral oil1cup
baking powder1tbsp
vanilla extract1tsp
Nutrition (per serving)
Calories
474.4kcal (23.72%)
Protein
7.3g (14.66%)
Carbs
61.0g (22.18%)
Sugars
27.8g (55.62%)
Healthy Fat
19.7g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
How to make Homemade Cake
- Step 1
Separate the egg yolks from the egg whites.
- Step 2
Place the yolks in a bowl and beat them with the sugar until you achieve a smooth, creamy mixture. Add the vanilla extract for flavor.
- Step 3
Gradually add the sifted flour to the mixture, alternating with the milk and neutral oil, mixing well after each addition.
- Step 4
Beat the egg whites until stiff peaks form.
- Step 5
Add the baking powder and the beaten egg whites to the main batter, folding them in gently with smooth, enveloping motions.
- Step 6
Pour the batter into a 25 cm (10-inch) round cake pan that has been greased and floured.
- Step 7
Bake in a preheated oven at 160°C (320°F) for about 30 minutes, or until a toothpick inserted in the center comes out clean and dry.
- Step 8
Remove from the oven and let the cake cool completely before removing it from the pan.
Nutrition (per serving)
Nutrition (per serving)
Calories
474.4kcal (23.72%)
Protein
7.3g (14.66%)
Carbs
61.0g (22.18%)
Sugars
27.8g (55.62%)
Healthy Fat
19.7g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
To make a marble cake, add a few tablespoons of unsweetened cocoa powder to one-fourth of the batter and swirl it gently before baking.
Dust the cake with powdered sugar or icing sugar for a simple yet elegant presentation.
Ensure the egg whites are beaten to stiff peaks for a fluffy texture in the cake.
Use neutral oil like vegetable or canola oil for the best results.
Let the cake cool completely before removing it from the pan to avoid breaking it.
FAQS
Can I use butter instead of neutral oil?
Yes, you can substitute neutral oil with melted butter, but the texture may be slightly different.
How can I make this cake gluten-free?
You can use a gluten-free flour blend as a substitute for regular flour.
What is the best way to store this cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Can I add other flavors to this cake?
Yes, you can add lemon zest, almond extract, or even mix-ins like chocolate chips or nuts for added flavor.
What size pan should I use for this recipe?
A 25 cm (10-inch) round cake pan is recommended for this recipe.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia