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.
Ingredients
Print Recipe
Pin Recipe