Who doesn’t love cake ? Cake is magic.This simple yellow cake is perfect for snacking on or just having with your cup of tea or coffee. Its not that rich and decadent (yes we are skipping the icing, no sour cream either) but it still has that airy beautiful feel to it. If you are counting calories I suggest you try my angel food cake recipe thats a cake without much fat.Anyway without further adieu lets get started.
I know a lot of you find making cake super intimidating.In case you’re new to baking I suggest you go through my post on baking 101 right here to help you get started. We are going to talk a little bit more on the science behind making the perfect cake. You can make your cake dense like a pound cake or have it super airy like an angel food cake. There are two key things in any cake recipe, simple rule of thumb: fat and your leavener. To make a light fluffy airy cake I suggest using cake flour instead of bread flour because it has lesser protein content. Protein gives structure to the cake so using the all purpose flour makes the cake have a tight and closely packed crumb. Remember lesser protein means more airy cake.
Lets talk about leaveners now, in this recipe we are using eggs, baking powder and baking soda. For eggs we are separating the yolks from the whites to change the composition and impact of leavening on the cake. Baking Powder reacts in two stages , once when we add moisture which is going to be dairy in our case and second when we add heat. For the next layer of leavening we will add baking soda. Baking soda needs something acidic to react (remember that volcano science project in elementary school).Here we use buttermilk to activate the baking soda.
Next step sieve your flour, this not only avoids clumps but also mixes everything perfectly. Again I am going to remind you don’t use all purpose flour or “self-raising” cake flour, you want to be able to control the amount of leavening your cake has. If you do like a dense bread like cake use milk instead of butter milk, skip the baking soda, avoid separating the egg yolks from the whites and by all means use all purpose flour.I have tried so many cake recipes to get that perfect version which I like so just follow the process and it will all fall into place.
Common issues with cakes include your cake sinking or rising with a dome, not browning enough or getting too stiff.To avoid all of these make sure that the temperature of your oven is appropriate and never open the oven door while your cake is baking. Sudden change in temperature will make your cake sink. For that brown crust glaze some softened butter on the cake mould and then sprinkle some flour to naturally coat it, this helps in browning and also making sure the cake comes out quickly without sticking to the mould.
Its spring here so I decorated my cake with flowers, you can do fruits and berries and almost anything that makes you happy.Be as creative as you can be , let it come naturally and go with the flow.
I took quite a few shots of the cake because even as an amateur cake decorator I think I did a fine job.Its about colour combination and aesthetics and give yourself some time to work through the process of what you really want to create, a plain good old vanilla cake with white frosting is literally the best canvas you can ever have. Get messy , no one said that it needs to be neat and perfect.You can do this with roses, lilies, chamomile flowers look really pretty too. I did some seasonal blossoms that I had in my garden and calendula and white rose.There is no right or wrong in this, just make a bouquet. You can also do leaves if you like to but I skipped it.
Hope you enjoyed reading, do try out the recipe and share your thoughts and comments down below.If you wish to connect with me or share any ideas or suggestions feel free to reach out to me at mailto:firstname.lastname@example.org