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thanks for tuning back to my channel
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if this is your first time here you're
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today we're making this beautiful cake
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this is a spongy cake it's very very
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as you can see it's very golden in color
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please keep watching to the end as you
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prepare this beautiful cake
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i'm going to use three large eggs
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those eggs are quite large i have some
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which is 150 mls you can use plain
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yogurt if you have i have melted warm
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i have custard sugar 175 grams
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i have grated peel of one lemon
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i have some self-raising wheat flour 200
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which is already sieved
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here i'm not using any salt i'm not
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adding any salt because the self-raising
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fry usually have a salty taste in it
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remember that if you're using regular
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sugar you'll have to put your bowl of
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of another pot of boiling water
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so that your butter melts
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and thereby it will start dissolving
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here i'm using caster sugar which
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dissolves very very fast and that's why
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i prefer using this custard sugar
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because it's easier for me
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keep mixing until all the sugar is
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with regular sugar no it is gonna take a
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after the sugar is dissolved into the
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you can start adding your eggs and start
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the eggs are very very well
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incorporated into the butter and sugar
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and bubbles start forming and the mixer
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is very important when you're whisking a
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cake because it makes your work very
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it's able to incorporate so much air
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it's a very important gadget in the
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after the mixing is very very frothy
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you can start adding your flour
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bit by bit then you start folding in at
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this point we are no longer going to
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keep folding in slowly by slowly
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make sure there are no lumps in your
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you can now add your peel your lemon
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and then add your final bit of flour and
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after the fly is well incorporated in
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the mixture you can start adding a sour
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as you keep folding in
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remember the different methods of making
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we have the creaming method
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we have the whisking method
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we have the melting method which i've
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we have the blending method
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we have the rubbing end menu
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and then we have all in one method
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and my favorite is the creaming method
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which we revisit later
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at this point remember that your baking
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tray should be ready it should be well
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greased using a pastry brush
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and some butter or margarine
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if you have it should have a parchment
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this parchment paper will prevent your
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cake from sticking onto the tin
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previous preparations that you do before
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you start preparing your cake
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your mixer should be runny that is it
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you can see the parchment paper is at
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spread the mixture evenly inside the tin
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and then you tap your tin onto the
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surface to make sure the
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mixture is well settled inside the tin
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remember i've used sour milk
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soy milk or yogurt are secret
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ingredients of making a cake to be very
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moist and spongy if you have an issue of
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baking cakes and become really really
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when you're using fresh milk
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try yogurt or sour milk
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i baked this cake at a previously heated
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oven at 180 degrees for one hour you can
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see the cake is ready it's very spongy
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it's very spongy and moist and it's a
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please don't forget to subscribe to this
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channel and keep watching for more
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and thank you for watching
