Perfect for those who don’t have much experience in the kitchen but want to surprise their family with a delicious cake for tea time, this recipe is spectacular. The cake is called '1234' because all the proportions are measured using the container of heavy cream, which is the first ingredient in the recipe. All you need to do is mix everything together and bake it in a pan. This cake has endless variations, as you...
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Place the container of heavy cream in a bowl. Use the same container to measure the sugar and add it to the bowl. Repeat the process with the self-rising flour.
Mix everything well, then add the eggs one at a time, beating after each addition. Continue beating the mixture until you achieve a smooth batter. Add the vanilla extract.
Pour the batter into a greased and floured baking pan.
Bake in a preheated oven at 180°C (350°F) for about 35 to 45 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean.
You can add orange or lemon zest, apple chunks, chocolate chips, or small cubes of quince paste or sweet potato paste for variations.
For the topping, sprinkle powdered sugar, either plain or mixed with cinnamon, or cover the cake with a chocolate glaze.
Ensure the baking pan is properly greased and floured to prevent sticking.
Let the cake cool completely before slicing to maintain its texture.
Can I use regular flour instead of self-rising flour?
Yes, but you will need to add baking powder and salt to mimic self-rising flour. For every cup of regular flour, add 1 1/2 tsp of baking powder and 1/4 tsp of salt.
Can I substitute heavy cream with another ingredient?
You can use sour cream or yogurt as a substitute, but the texture and flavor of the cake may vary slightly.
How can I tell if the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I make this cake gluten-free?
Yes, you can use a gluten-free self-rising flour blend as a substitute for regular self-rising flour.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
