I think people are not baking enough cakes. I am not sure how it is that we have reached this point, but I am fearful that cake baking is a dying art. Is it because people are too busy or because they don’t know how?
Just like any other skill in life, you need to practice a few times. And once you’ve learnt a few skills, you can handle any situation. Practice not only makes perfect, it makes a great cake, and one that is far superior to a bought one.
Sure, it is very hard for me to qualify my stance with any semblance of evidence, but I stand by my view. It’s too easy to buy a cake from a supermarket or bakery which does not even begin to compare with homemade produce. They are usually full of vegetable shortening, powdered eggs and milk and flavourings; none of which are remotely healthy. I know cake is never meant to be healthy, but using natural whole produce is a much better alternative to commercial ingredients.
175g butter, softened
250g castor sugar
250g plain flour
2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Preheat the oven to 180°C and line a 20cm round baking tin with silicon paper.
Cream the butter and sugar together until light and fluffy. Add vanilla extract and each egg yolk, one at a time, continuing to beat well between each addition.
Sift the plain flour, baking powder and cinnamon together and add to the mixture. Add the milk, espresso and salt and combine until a smooth.
Pour the mixture into the prepared cake tin and bake in the over for 50-60 minutes. When a skewer comes out clean from the centre of the cake, remove the cake from the tin and cool on a cake rake.
Prepare a simple coffee icing combining 1½ cups of pure icing sugar with 1 tps of espresso. Smooth the icing over the cool cake and serve.