Vanilla Cake
A moist vanilla cake that can be eaten without any sauce on top. But a sauce makes it even better!
dessert cake| Good Units | Bad Units | Item | Directions |
|---|---|---|---|
| 180 °C | 350 °F | Oven | |
| Cake Pans | Grease with butter | ||
| 300 g | 2 cups | Flour | Add to bowl |
| 12 g | 2.5 tsp | Baking powder | Add to bowl |
| 1.5 g | 1/4 tsp | Salt | Add to bowl, whisk |
| 4 | Eggs | Blender, spin it up | |
| 115g | 0.5 cup | Sugar | Slowly add to blender |
| 7 minutes | Blender | ||
| 115g | 0.5 cup | Butter/Coconut Oil | Add to measuring cup |
| 250g | 1 cup | Milk | Add to measuring cup |
| 90 seconds | Microwave | Melt butter and heat milk | |
| Pour Blender into bowl, whisk | |||
| 13 g | 3 tsp | Vanilla extract | Add to bowl |
| 3 tsp | Veg. Oil | Add to bowl | |
| Milk/Butter | Add to bowl | ||
| Cake Pan | Pour into cake pan, bang to remove bubbles | ||
| 30 minutes | Bake | ‘Till brown on top |
moist version:
sub
- butter for coconut oil
- sub milk for 10% plain yogurt
- sub olive oil for milk
white version:
sub
- 4 eggs for 6 egg whites