Quick and Delicious Cake for Tea

Table of Contents hide

Table of Contents

- 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.

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.

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.
  - Add the milk and vegetable oil to the egg mixture, and whisk until well combined.
  - 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.
- 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.
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.
Pour and Bake:
- - Pour the batter into the prepared pan, spreading it evenly.
  - 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.
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.
  - Once cooled, you can dust the cake with powdered sugar or frost it if desired, though it’s delicious on its own.

- Mix Gently: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Check for Doneness: Since oven temperatures can vary, start checking the cake a few minutes before the suggested baking time. The cake should be golden brown and a toothpick should come out clean.

Customize the Flavor: Feel free to add extras like chocolate chips, nuts, or fruit to the batter for a personalized touch.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month; just make sure to wrap it tightly in plastic wrap before freezing.