Basic white cake
Makes 2 cakes
This versatile recipe is a great cake as is or, a base for a pineapple, rhubarb or stone fruit upside down cake, lemon & blueberry loaf or orange & cranberry cake with a citrus glaze to name but a few ideas.
Or, simply stud the top with sliced fruit or thinly sliced apples.
Ingredients
250 g Gusto Pancake & Baking Mix (1/2 pack)
2 large eggs (see below for egg-free cake)
1 cup sugar (200 g) can also do 3/4 cup plus 2 Tbsp (175 g) for less sweet
1/2 cup milk of choice (120 g)
2 tsp vinegar (apple cider or white)
1/4 cup oil or melted, cooled butter of choice** (57 g)
3 Tbsp lemon or orange juice or more milk
**Note: You can do 2 Tbsp melted butter & 2 Tbsp oil instead. This gives an even extra tender crumb.
If adding fruits like blueberries or cherries, hold back 1 Tbsp flour to coat for tossing in, before adding to batter. Frozen fruits work great also.
**ANOTHER NOTE: If you whisk the eggs & sugar together until pale yellow & fluffy you easily create a more sponge-like cake.
Directions
Preheat oven to 350F. Line a 9x5” loaf pan with parchment, or grease & line an 8 or 9” round , or an 8x8” square. This is a basic recipe allowing for many formats of baking.
In a medium bowl whisk eggs & sugar until light & fluffy. Fold in milk, vinegar, melted butter, juice or extra milk. Combine until smooth.
Pour batter into preferred baking dish/tin. Bake for 40-55 minutes depending on choice of bakeware, until cake is golden brown & a toothpick inserted comes out clean. Allow to cool. Cake can be left as is or iced with a glaze etc.
Recipe is a great base for a pineapple, rhubarb or stone fruit upside down cake, lemon & blueberry loaf or orange & cranberry cake with a citrus glaze. Or simply stud the top with sliced fruit or thinly sliced apples.
