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Quick and Delicious Cake for Tea finished dish

Quick and Delicious Cake for Tea

Recipe card for Quick and Delicious Cake for Tea.
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Course: Dessert
Ingredients Method

Ingredients
  

Ingredients
  • 3 eggs: Eggs are the base of this cake, providing structure and helping to bind the ingredients together. They also add richness and moisture.
  • 1 glass (200 ml) sugar: Sugar not only sweetens the cake but also helps to achieve a light, tender crumb.
  • 1 glass (200 ml) milk: Milk adds moisture to the cake and helps to create a smooth batter. You can use any type of milk, including whole, skim, or a non-dairy alternative.
  • 100 ml vegetable oil: Oil keeps the cake moist and adds a tender texture. It also helps to mix the batter smoothly.
  • 350 grams flour: Flour is the main dry ingredient that gives the cake structure. For a lighter texture, sift the flour before measuring.
  • 10 grams baking powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.
  • 1 gram vanillin: Vanillin adds a subtle vanilla flavor to enhance the overall taste of the cake.
  • 2 tablespoons cocoa powder (+ 2 tablespoons of water): Cocoa powder gives the cake a rich chocolate flavor. Mixing it with water creates a chocolate paste that blends seamlessly into the batter.
  • Butter for greasing the mold: Butter prevents the cake from sticking to the pan, ensuring it comes out clean and intact.

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature when the cake goes in, allowing for even baking.
  2. Prepare the Batter: In a large mixing bowl, whisk together the eggs and sugar until light and frothy. This step incorporates air into the mixture, which helps the cake rise.
  3. Add the milk and vegetable oil to the egg mixture, and whisk until well combined.
  4. In a separate bowl, sift together the flour, baking powder, and vanillin. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. In a small bowl, mix the cocoa powder with 2 tablespoons of water to form a smooth paste. Gently fold the cocoa paste into a portion of the batter to create a marbled effect. If you prefer a fully chocolate cake, mix the cocoa paste into the entire batter.
  6. Prepare the Baking Pan: Grease your baking pan with butter to ensure the cake doesn’t stick. You can use any pan size you have on hand; just adjust the baking time as needed. For a thicker cake, use a smaller pan, and for a thinner cake, use a larger pan.
  7. Pour and Bake: Pour the batter into the prepared pan, spreading it evenly.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven and pan size, so keep an eye on the cake.
  9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  10. Once cooled, you can dust the cake with powdered sugar or frost it if desired, though it’s delicious on its own.

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