Vanilla Cake

R57,99

Makes 1 x 2 layer cake or 18 cupcakes.
Vanilla Icing not included.
Contents of the box weigh 600g.

In stock

SKU: 0601-07-0830 Category:

    Wheat flour (Gluten), Sugar, Corn starch, Raising agent, Dextrose, Salt, Fibre, Flavourings.

    Dry Mix: Wheat, Gluten
    Added Ingredients: Cow’s milk, Egg

    INGREDIENTS YOU WILL NEED

    EGGS: 3 extra large or jumbo eggs
    OIL: ¾ cup (180 ml) Canola or Sunflower oil
    MILK: 1 cup (250 ml) hot full cream milk

    PANS & EQUIPMENT YOU WILL NEED

    • 2 x 20 cm or 2 x 22 cm cake pans or 1 x 12 cup muffin pan for cupcakes 7 cm x 3 cm deep or 27 cm x 10 cm x 9 cm loaf pan
    • Electric beater
    • Spatula

    OVEN: 180°C
    Layer Cakes: Bake for 25 – 30 min at 180°C
    Cupcakes: Bake for 15 – 18 min at 190°C
    Loaf Cake: Bake for 50 – 55 min at 180°C

    Kosher households can replace the 1 cup (250 ml) milk with 1 cup (250 ml) coconut milk.

    VANILLA CAKE ILLUSTRATED ON FRONT OF BOX

    • Adjust oven rack to the middle position. Preheat oven to 180°C. Butter pan/s generously and line bases with baking paper or spray with a non-stick cooking spray.
    • Beat eggs and oil together for 30 seconds on high speed until well blended.
    • Add hot milk and beat briefly on high speed.
    • Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
    • Scrape mixture into prepared pan/s.
    • Place in oven. See baking times in left panel. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.
    • Cool cake in the pan for 10 minutes. Turn out on a cooling rack. Do not ice until cakes are completely cool.

    VARIATIONS

    TRAYBAKE
    Line the base of a baking pan or oven roasting pan 32 cm x 24 cm with baking paper and bake for 35 minutes.

    CUPCAKES
    Line a muffin pan with paper cups and fill 2/3 full with cake batter.

    ORANGE & POPPY SEED LOAF
    Replace half of the milk with orange juice and add 1 T (15 ml) of grated orange rind and 2 T (30 ml) of poppy seeds. Bake in a loaf pan.

    MICROWAVE INSTRUCTIONS:
    Not recommended unless baked in a convection microwave – in which case follow normal oven baking instructions.

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