Classic Rare Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 3 cup flour
- 2 cup / s sugar
- 1 cup oil
- 1 cup carbonated mineral water
- 1 packet baking powder, optional
- 4 egg (s)
Also:
- some butter
- some flour
- Baked cocoa, optional
- Cake icing, optional
Print Recipe
Pin Recipe Instructions
- A small cup of 100 - 150 ml is enough for a springform pan, as well as a box cake. A normal-sized cup of 200-250 ml is enough for a tray and many muffins.
- Heat the oven to 165 ° C.
- Take the ingredients for the dough and stir it with the hand mixer or hand mixer to an even mass. When small bubbles appear, it`s perfect.
- Grease the baking pan with a little butter. Then dust the form with flour. Tap the side to let the excess flour fall out of the mold and into the sink.
- Fill the batter into the mold. For muffins, use 2 tablespoon per mold if you want them to bake higher, otherwise 1 tablespoon. Put in the oven at 165 ° C for about 20-25 minutes. Muffins are ready in about 15 minutes. Use the chopstick sample to check that the cake is well done.
- Use the knife to first remove the cake from the cake tin by carefully cutting along the edge before you take it out.
- Variation: I personally mostly use this rare cake as a base. For a juicy, fluffy chocolate cake, add 1 - 2 teaspoons of baking cocoa to the batter. For a delicious plum cake, lightly press halved or quartered plums into the batter so that part of the plums can still be seen on top. Then sprinkle them with a little sugar. Then the plum cake can bake normally.
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