Miriam is an enthusiastic cook. At 13 years old she would bake cakes for her young siblings and parents and they loved them.
250g all-purpose flour
175g margarine/butter at room temperature (Do not use liquid oil)
175g granulated sugar
4 large eggs at room temperature
2 teaspoon baking powder
1 teaspoon vanilla essence
Egg yellow (any other color to suit your taste)
2 cups confectioner’s sugar
4 to 6 tablespoons fresh lemon juice
- Divide the all-purpose flour in two halves and put baking powder.
- In a separate bowl, take one half of the flour and mix it with the margarine/butter.
- Whisk them until fluffy and creamy.
- In another separate bowl mix the 4 whole eggs and sugar until the sugar fully dissolves. Add a pinch of egg yellow. Egg yellow is a powder which gives a cake a yellowish colour. You can use any other colour according to your preference.
- The mixing process can also be done using you hand and a wooden spoon.
- Once fully dissolved, pour the egg mixture into the mixture of flour and margarine.
- Start mixing together in one direction in order to preserve the air bubbles.
- Take the other half of flour and incorporate into this new mixture, add vanilla essence.
- Do not over mix because over mixing affects the structure of a cake.
- This cake will have the right consistency so there is no need to add milk or water. However if you want the consistency to be a bit lighter you can add some milk or any other liquid ingredient that you have.
- Take the cake baking tin and apply small amount of margarine at the bottom and on the sides.
- Dust some flour on the baking tin.
- This process ensures that the cake does not stick on the baking tin.
- Pour the mixture in to the baking tin and shake the mixture to be well distributed in the tin.
- This cake will have the right consistency so there is no need to add milk o water. However if you want the consistency to be a bit lighter you can add some milk or any other liquid ingredient that you have.
- Preheat oven to 180o Celsius (356F) for 5 minutes. Set the upper and lower heat so that the heat is well distributed.
- Put the cake in the oven and bake for 45minutes -1 hour. The cake will begin turning brown on top.
- To identify if he cake is ready, take a toothpick or a knife and insert at the centre of the cake. If the knife or tooth pick has some dough on its sides, the cake is not ready, otherwise the cake is ready.
- Once the cake is well cooked, remove from oven and put it on a rack to cool.
- In a bowl, whisk 4 tablespoons lemon juice and confectioner’s sugars; add 2 more tablespoons until the glaze is pourable but thick.
- Pour it over the cooled cake on the rack and let it drip down sides. Let it set for about 30 minutes.
- Fruits such as grapes, mangoes, strawberries and dates can be poured on top of the glaze to garnish it. Others are black and white chocolate.
- A butter cream glaze can also be used to coat the cake. In this case we combine 2 tablespoon of lemon juice, confectioners’ sugar and 3 tablespoon of unsalted margarine/butter. Mix adding lemon juice until you get the required consistency.
- If you are not a fun of butter cream, there is another option of using whipping cream.
- This cake can be served with fruit juice, hot or cold tea, alone without any other accompaniment, or any other drink to according to preference. It can also be served as a side dish to the main course.
- Vanilla cake can be consumed at events such as birthday parties, get together parties, baby shower, wedding, graduation, anniversaries or any other important occasion.
- This cake is high quality and someone can earn money from baking it. All you need to do is to play with the flavors to produce different tastes. This can be a side hustle to supplement your income.
- Every skill is perfected through practice, therefore i recommend to practice, practice, practice. Since cooking ovens differ, you will be able to mark the best temperature for baking your cake.
- If your cake stuck in the baking tin, this is an indication that the margarine you rubbed the baking tin with was not sufficient, you may consider to add.
- Please feel free to contact me for any clarification or guidance.
© 2021 Miriam Syombua Mutisya
Miriam Syombua Mutisya (author) from Nairobi, Kenya on August 04, 2021:
This cake is an everyday snack. Check it out.