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Never buy packet cake mixes again, this incredible cake is so simple and virtually fail proof. Plus it tastes delicious. Prepared in 10 minutes, cooked in 20-30. No measuring tools required, just use the yogurt tub. This yogurt cake is the best quick and simple cake recipe you will ever find. It's moist and light and fluffy. Enjoy it warm with a coffee or tea. ▶Get full recipe here http://www.recipe30.com ▶ Check out my kitchen tools here: https://kit.com/RECIPE30 Some of the products I use and recommend: https://www.amazon.com/shop/recipe30 (affiliate) Send products or info to: MAILING ADDRESS RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA Want to post me something? Need a shoutout? Got a product to be reviewed or used on my cooking videos? Let me know! ▶Follow me on Instagram: https://www.instagram.com/recipe30/ ▶Follow me on Facebook: https://www.facebook.com/recipe30/ Business inquiries: email@example.com Music by: http://www.epidemicsound.com
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :) Ingredients: 250g (1 cup) unsalted butter (you will see the g on the packaging) 200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter) 5 eggs 230g (1 1/2 cups) cake flour or all-purpose flour 1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda) 50g (1/3 cup) milk 1 tsp vanilla extract Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan. Instructions: 1. Preheat over at 320°F / 160°C. 2. Sift the flour and baking powder. Set aside. 3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes. 4. Add in the eggs, one by one. Mix until the yellow eggs disappear. 5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake. 6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes. 7. Pour the batter into the baking pan. Bake at 350°F / 160°C for 55-60 minutes. 8. Test the cake using the cake test. 9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake. *Note: Feel free to use a hand mixer, if you don't not have a large mixer. Music: Author: NICOLAI HEIDLAS Title: Never Give Up Follow me at: Facebook: https://www.facebook.com/gracioustreatz/ Instagram: @gracioustreatz Twitter: @gracioustreatz Google+: @gracioustreatz
Full Recipe: http://yummyeasycooking.blogspot.co.uk/2017/08/how-to-make-soft-cheese-sponge-cake.html ©Yummy treats from Josephine's Recipes Happiness is Homemade with Love http://josephinerecipes.co.uk
Cake recipe using eggs which is soft, moist and fluffy vanilla sponge cake in cooker... how to make sponge cake in cooker: http://yummyindiankitchen.com/pressure-cooker-cake-basic-plain-vanilla-sponge-cake-without-oven/
Sponge Cake without Oven || Soft Sponge cake || w/ Eng. Subtitles ; vanilla sponge cake
Genoise is French for a Sponge Cake, I do like the sound of the French word better, "Genoise". This recipe is the simple basic version, no gimmicks, no self raising flour, baking powder etc. Fresh eggs are all you need. You can add your own flavourings, lemon, vanilla, etc but a sponge cake or genoise is a great base for many things, especially multi layered cakes. It also freezes well, so you can make it in advance and decorate later. Bring your eggs to room temperature before you start. Make sure you fold gently but check that there's no clumps of flour left. Don't prick the cake with skewers, just gently touch it and it should be firm in the centre. And don't open that oven door while it's rising. Enjoy this classic sponge cake or genoise recipe.
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