HOW TO MAKE A PLAIN CAKE WITHOUT AN OVEN AND CAKE MIXER
Do you know you can make a plain cake without oven and cake mixer? People think that if they do not have an oven they can’t make a plain cake. We would be discussing how to make a plain cake without oven and also how to make a plain cake without a cake mixer.
Before then, let’s understand what what a cake mixer is and what an oven is.
What is a cake mixer?
Cake mixer is a machine used in mixing cake ingredients from start to finish which gives you a cake-cream as the end result.
It is very fast and time friendly but you can bake your cake without a mixer but is a little bit stressful and time-consuming.
What is an oven?
An oven is an enclosed compartment whether small or big used for baking, cooking, or heating.
What if you are in a place where you don’t have access to an oven, is it possible to still bake?
Is it possible to bake without an oven and a cake mixer?
YES, it’s very possible for you to bake without an oven and a cake mixer. Your God-given hands can do the job. Did you know it’s also a form of exercising your hands? (Not everyone might agree with me… smiles) It will surely hurt when you start but as time goes on, you’ll become used to it. Grab your chef apron and hat, and let’s head to the kitchen to bake our beautiful plain cake.
MATERIALS NEEDED FOR PLAIN CAKE
- CLEAN BOWLS
- CAKE TURNING STICK
- BIG POT
- CAKE PAN
- BROWN PAPER
- HAND GRATER
RECIPE FOR PLAIN CAKE
- 500g OF FLOUR
- 250g OF SUGAR (or less, if you don’t consume much sugar)
- 500g OF BUTTER
- ½ tea spoon OF BAKING POWDER
- PRESERVATIVE (or dry gin)
- 1 tea soon OF MILK FLAVOUR
- ½ tea spoon OF NUTMEG (optional)
- 1 CAP FULL OF VANILLA FLAVOUR
- 1 CAP FULL OF STRAWBERRY FLAVOUR (optional)
- 11 EGGS (1 for creaming, 10 for mixing)
- PINCH OF SALT
- 1 SEED OF NUTMEG (or 1 sachet of nutmeg)
METHOD FOR MAKING PLAIN CAKE WITHOUT OVEN AND CAKE MIXER
These are the steps to making a plain cake without oven and cake mixer:
STEP 1: WASH YOUR MATERIALS
To maintain good kitchen hygiene, wash all your materials (washable materials) with soap and clean running water, and dry them with a clean kitchen towel.
STEP 2: WASH YOUR HANDS
To maintain good personal hygiene, wash your hands with soap and clean running water and dry them with a clean kitchen towel.
STEP 3: GREASE YOUR PAN
Grease your pan by using an oily brush to oil your pan. Use very little oil.
STEP 4: CUT OUT THE BROWN PAPER TO THE SHAPE OF THE PAN
If your pan is round, place the pan on the brown paper and cut out the bottom, then cut out a long rectangle that will fit the “SIDE” of the pan (we know round shapes don’t have sides but for better understanding).
STEP 5: POUR THE BUTTER IN A BOWL
Pour the 500g of butter into a clean big bowl
STEP 6: ADD SUGAR
Pour your sugar into the butter and mix very well. Mix till you get a fluffy buttercream (when you don’t see sugar inside anymore). It will take about 1hour 30minutes to 2hours to get a fluffy buttercream.
After 1hour 30minutes, you notice you still have little sugar in your cream; you can add an egg (1 egg) or a sachet of dry gin and keep mixing for 30minutes. Your cream will become fluffy.
Please do not switch your direction when mixing, i.e. if you started mixing clockwise, keep mixing clockwise till it becomes fluffy and if you started mixing anti-clockwise, keep mixing anti-clockwise.
After mixing, set aside.
STEP 7: POUR THE SAND INSIDE THE POT
Pour your sand into the pot and use a sheet of paper (like a newspaper) to cover the sand. The paper is to prevent the sand from your cake.
Do not heat the sand at this stage.
PLEASE NOTE THAT STEP 8 TO 12 IS THE MIXTURE OF ALL DRY INGREDIENTS.
STEP 8: SIEVE THE FLOUR
Using a sieve, sieve the flour into a big bowl
STEP 9: ADD MILK FLAVOUR
Add a sachet of milk flavour into the sieved flour
STEP 10: ADD A PINCH OF SALT
Add a pinch of salt into the flour
STEP 11: ADD PRESERVATIVE
Add 1tspn of preservative. If you don’t have preservative you can use a small bottle of dry gin (if you are using a dry gin, don’t use it now)
STEP 12: ADD BAKING POWDER
Bury the baking power inside the flour and cover with extra flour. The baking powder is buried into the flour to prevent it from air
STEP 13: BREAK THE EGGS
Using two bowls break one egg into one bowl and transfer into the second, break the second egg into the first bowl and transfer to the second bowl. Keep doing this for all 10 eggs.
This step is to avoid adding a bad egg to the good ones.
STEP 14: WHISK THE EGG
Using a whisker or fork if you don’t have a whisker, whisk/beat the egg till it becomes foaming
STEP 15: ADD THE WHISKED EGG INTO THE BUTTERCREAM
Add the whisked egg into the buttercream (your buttercream is the cream you set aside in stage 6) and mix with your clean hands or cake turning stick.
STEP 16: ADD THE DRY INGREDIENT INTO THE MIXTURE
Add half of the dry ingredient into the mixture and mix very well, then add the remaining half and mix very well.
STEP 17: ADD VANILLA AND STRAWBERRY FLAVOUR
Add vanilla and strawberry or any other flavour of your choice.
STEP 18: ADD NUTMEG
Using your hand grater, grate half nutmeg (half of the seed) or use half sachet (half of a sachet) and mix very well.
STEP 19: POUR THE MIXTURE INTO THE PAN
Make sure the brown paper is well placed in the pan, then pour the mixture into the pan.
The brown paper prevents the cake from getting burnt easily.
STEP 20: HEAT THE SAND WITH YOUR STOVE/GAS
Depending on the cooker you wish to use, heat the sand to medium heat (step 7 should have been done at this stage). If you are using a gas, please reduce the gas to very low heat if possible almost the lowest heat and if you are using a stove, keep it at medium heat.
STEP 21: PUT THE CAKE IN THE POT OF SAND AND BAKE
Put the cake into the pot of sand and bake for about 1hour 10minute (or more). To know if the cake is ready, put a dowel rod or knife or toothpick in the cake if it comes out smooth, then it’s ready but if it brings out batter leave it in the pot for some minutes and check again
STEP 22: WHEN THE CAKE IS READY
When the cake is ready, remove the cake from the pan and gently remove the brown paper from the cake and allow it to cool.
STEP 23: ENJOY YOUR CAKE
Enjoy your lovely cake with a cold drink.
I’m sure if you follow the steps closely you will have a lovely, beautiful, perfect plain cake. Please leave your comment below and let’s talk about your experience making your plain cake without an oven and cake mixer. Chip in any question below.