HOW TO MAKE A PLAIN CAKE

We would be looking at various practical steps on how to make a plain cake. But before we dive right into it, let’s understand what a plain cake is.

What is PLAIN CAKE 

Plain cake is a cake that is not covered with icing sugar or any form of design after baking. The plain cake is economical because it saves the extra expense of designing the cake.

To make a plain cake from scratch you need to know the plain cake recipe and a correct measurement to get a perfect plain cake. All plain cakes might not taste the same, so you can make your own plain cake to your taste.

Many of us wish to make the best plain cakes at home but sometimes we feel disappointed because we don’t get the result we wished. Be rest assured that in this blog, we will solve all these problems. I GOT U.

Plain cakes are one of the simplest cakes to make. It’s economical and the end result is WOW! The plain cake is a simple cake without icing which makes it easy and simple to make.

So many people have been looking for a GOOD recipe and method to make a plain cake for a long time, search no more because CHEF P is here for you.

Put on your chef hat and apron let’s head to the kitchen to explore.

NOTE: WE HAVE 2 WAYS OF MAKING THIS PLAIN CAKE BUT IN THIS BLOG WE WILL TALK ABOUT THOSE WHO HAVE OVEN AND CAKE MIXER.

CLICK HERE TO KNOW HOW TO MAKE PLAIN CAKE WITHOUT OVEN AND CAKE MIXER.

MATERIALS NEEDED FOR PLAIN CAKE

  • CLEAN BOWLS
  • CAKE MIXING MACHINE
  • OVEN
  • CAKE PAN
  • BROWN PAPER
  • WHISKER
  • SCALE
  • SIEVE

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)
  • 10 EGGS (or 8 BIG eggs)
  • PINCH OF SALT

METHOD FOR MAKING PLAIN CAKE

These are the steps on how to make a plain cake at home or just anywhere:

SECTION 1: MIX THE FIRST TWO IMPORTANT RECIPE

Step 1: WASH YOUR MATERIAL

To maintain good kitchen hygiene, wash your materials (washable materials) with soap and clean running water. After washing, dry the materials with a clean kitchen towel.

Step 2: WASH YOUR HANDS

To maintain good personal hygiene, wash your hands with soap and clean running water. After washing, dry your hands with a clean kitchen towel.

Step 3: GREASE YOUR PAN 

Greasing your pan involves dipping a brush into very little oil then brush the inner part of the pan with the oily brush

Step 4: POUR THE BUTTER

POUR THE BUTTER IN A CAKE MIXING BOWL. Make sure your butter is not blocked, because it will spoil your mixer if your mixer is not a VERY strong product

Step 5: ADD SUGAR

Add sugar into the cake mixing bowl which already contains butter and mix with your cake mixer for about 30 – 40 minutes until it becomes very fluffy (the sugar should not be seen or felt). After 30 minutes and you still have little sugar visible in your mixture, you can add 1 egg and keep mixing.

You’ll be surprised by the transformation. PLEASE NOTE THAT THE EGG SHOULD ONLY BE ADDED WHEN YOU STILL HAVE SUGAR SHOWING IN YOUR MIXTURE AFTER 30 MINUTES. After mixing, keep the mixture aside.

SECTION 2: MIX ALL DRY INGREDIENTS

ALL DRY INGREDIENT SHOULD BE MIXED TOGETHER IN A BOWL

Step 6: SIEVE THE FLOUR 

Sieve the flour into a clean medium-sized bowl using a sieve.

Step 7: ADD MILK FLAVOUR 

Add a sachet of milk flavor into the sieved flour

Step 8: ADD SALT

Add a pinch of salt into the flour

Step 9: ADD BAKING POWDER

Add baking powder into the flour BUT bury the baking powder inside the flour and cover it with enough flour so that it won’t be exposed to air which in turn will prevent your cake from rising.

Step 10: ADD PRESERVATIVE

Add preservative (1tspn) into the flour. The more preservative you put, the longer your cake will last. But note that preservative contains so much chemical so do not put too much. ALTERNATIVELY, if you don’t have preservative you can improvise using DRY GIN (60ml-100ml).

Do not put the dry gin at this point (if you are using dry gin), you will see when to use it in section 3. Please if you don’t take alcohol you don’t have to use it.

SECTION 3: MIX ALL LIQUID INGREDIENT

Step11: BREAK THE EGGS

Break all ten eggs into a bowl. Make use of two bowls. Break each egg into the first bowl, if the egg is good (not spoilt), transfer it to the second bowl. Keep repeating this process but if you break an egg that is spoilt, do not transfer to the other bowl (throw away).

This process is to prevent adding a spoilt egg to the good ones.

Step 12: WHISK THE EGGS

After gathering the good eggs in the second bowl, use a whisker to whisk/beat the egg very well till you get a good amount of bubbles. If you don’t have a whisker you can make use of a fork.

Step 13: AFTER WHISKING

 Add the whisked egg into the cream butter (your creamed butter and sugar) then mix with your cake mixer.

Step 14: ADD DRY INGREDIENT

Pour half of the dry ingredient into the cream butter and egg mixture and mix, after 30 seconds of mixing pour the remaining flour and keep mixing until you get a smooth creamy mixture.

Step 15: ADD FLAVOUR

You can play around with different flavors rather than using just one flavour. I’ll give out three combinations of flavours. Use one of the three combinations. You can mix (Condensed milk and strawberry), (butterscotch and condensed milk), (vanilla and strawberry).

You don’t have to use the combination I gave if you are not comfortable with them, you can use anyone that suite you whether single (one) or combined. MIX FOR ONE MINUTE.

Step 16: DRY GIN

If you are using dry gin to preserve, pour the dry gin (between 60ml-100ml) into the mixture and mix.

Step 17: CUT OUT BROWN PAPER

Cut out the brown paper to the shape of the pan i.e. 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).

Use a brush to grease your pan, then put the round-shaped brown paper into the pan (the bright side should face down while the dull side should face upward), put the rectangular-shaped brown paper by the “SIDE”. Follow the picture below. If you don’t have a brown paper you can skip this part.

Step 18: POUR THE MIXTURE INTO THE PAN

If you used brown paper ensure it is well arranged before pouring the mixture but if you are not making use of brown paper, pour directly.

Step 19: HEAT YOUR OVEN 

Heat your oven for about 10 minutes. Please do not switch your oven to the highest temperature. Switch to medium heat, not high heat or low heat

Step 20: PUT YOU CAKE MIXTURE IN THE OVEN

After 10 minutes of heating your oven, carefully put your cake mixture into the oven, and avoid slamming the oven when closing it. Bake for about 1 hour 20 minutes with MEDIUM HEAT. (to know if the cake is ready, put a wooden rod or knife in the cake if it comes out smooth then it’s ready but if it brings out batter leave it in the oven for some minutes and check again.

But when checking on your cake avoid slamming/banging the oven when closing it to prevent it from falling). Only start checking your cake after 1 hour

Step 21: YOUR CAKE IS READY

Insert a wooden rod or knife in the middle of the cake, if it comes out clean your cake is ready but if the cake cream comes out, leave in the oven. When your cake is ready, gently remove the brown paper from the bottom and the body of the cake and allow it to cool.

I’m sure if we follow the steps closely we will have a lovely, beautiful, perfect plain cake. Please leave your comment below and let’s talk about your experience making your plain cake and chip in any question below



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