Baking is a very rewarding experience, much more than cooking. At least, that’s my opinion. The smell of a cake baking in the oven generally gets everybody’s attention in the house. And then there is the satisfaction of digging into soft and flavored layers of your favorite cake. Texture is very important in baking. While baking a moist cake, you need to pay attention to the consistency of the batter.
Thinner or more liquid like batters yield deliciously moist cakes. Coarser and thick batters result in harder texture. The following steps will guide you on how to make a moist cake.
- Keep all your ingredients at hand. You will need a large mixing bowl, an electric mixer, 1 cup of cake flour, 1 cup of superfine sugar, ½ cup of unsalted butter softened or ½ cup of vegetable oil, 2 large eggs at room temperature, 1 teaspoon of baking powder, 1 teaspoon of vanilla essence, ½ cup of milk and 1 tablespoon of light cream.
- Smear butter on the sides and bottom of a round 9 inch cake pan. Sprinkle flour evenly over the butter. This will ensure that the cake does not stick to the pan. You can alternatively line the pan with butter paper.
- Preheat the oven to 180 C.Sift the flour and baking powder and set aside. In the mixing bowl, blend the butter and sugar with the electric mixer set to medium speed. The mixture should be pale yellow and creamy.
- Add the vanilla essence and the eggs, one at a time. Stir in the light cream and mix well. Beat the sifted ingredients into the prepared mixture. Pour a little milk from time to time to keep the batter from turning too not thick.
- Use a wooden spatula to ensure that the ingredients are evenly mixed, and nothing remains stuck to the bottom of the mixing bowl. Scoop up and then drop the batter back into the bowl, to check for desired consistency. The batter should fall continuously without dropping in clumps.
- Pour the batter into the cake pan and bake for 35-40 minutes or till the crust turns brown. Once the cake is ready, take it out of the oven and cool for 5 minutes. Use a knife to loosen the sides of the cake and then turn over on to a wire rack to cool completely. You can slice the cake in half and spoon any frosting or icing in between or on the crust, for a richer flavor. This moist cake tastes just as good without any icing and is ideal for teatime.
Tips and Warnings
- While this recipe is meant for a basic moist cake, it can be flavored according to your preference. Add two tablespoons of dark cocoa powder or 2 teaspoons of lemon zest for a tangy flavor. You can also add a choice of nuts or dried or fresh fruit if you find plain cakes boring.
- This moist cake keeps for 2-3 days when stored in an airtight container. If you are adding any frosting, refrigerate to ensure the cake doesn’t spoil.