Easy and fluffy cake - Pilar Hernández's Chilean Kitchen
A few weeks ago someone wrote to me asking for the recipe for the basic cake we make with what we have at home, quick and cheap.
Ingredients · Servings 12
- 4 tablespoons of unsalted butter at room temperature, or oil
- 1 cup (200 grams) of granulated sugar
- 2 eggs at room temperature
- pinch of salt (omit if using salted butter)
- 1 teaspoon of vanilla
- lemon and orange zest (optional)
- 2 cups (250 grams) of all-purpose flour
- 2 teaspoons of baking powder
- 1 cup of milk or plain vanilla yogurt
- 1 1/2 cups (200 grams) of powdered sugar
- 2 tablespoons of melted butter
- 1 teaspoon of vanilla, lemon juice, or almond extract
- 1-2 tablespoons of milk
Method · 1 h 10 min
- Preheat the oven to 350F or 180C.
- Grease and then flour a cake pan (8-10 cup capacity), tap it upside down a couple of times to remove excess flour.
- In a large bowl, beat the butter and sugar with a fork until a paste forms. Add one egg, stir in a circular motion until creamy, add the other egg, and repeat.
- Add a pinch of salt, vanilla, and zest if using. Stir well.
- Add 1 cup of flour and the baking powder, stirring gently in a circular motion about 5 times.
- Add the milk and continue stirring until you get a cream.
- Add the remaining flour and stir gently until combined. Don't overmix, or the cake will be tough; a few lumps are fine.
- Pour the batter into the mold and bake for 35-40 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Let cool outside the oven for 10 minutes, then unmold.
- If you wish to decorate it, wait until it is completely cold.
- Store well wrapped for up to 3 days. You can also cut it into pieces and freeze it for up to 3 months.
I decorated it to celebrate a birthday, something delicious and beautiful to sing happy birthday to.
This cake is the kind our mothers used to make from memory, substituting ingredients with whatever was on hand; you can add cocoa to make it chocolate, poppy seeds, chopped or ground nuts, chocolate chips, etc. I hope you enjoy it.
Can I use an oblong mold?
Yes, but the cooking time is double or more, and it will depend on the material of the mold and the proportions.
If you have any questions, read the tips below the recipe.
Description
Perfect with a cup of tea or banana milk.
