Perfect Cake Batter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 100 g butter, (soft to liquid)
- 100 g suar
- 100 g flour
- Baking powder, depending on the amount flour
Print Recipe
Pin Recipe Instructions
- The amount of dough can be expanded as required, depending on how much dough you need.
- Simply stir all the ingredients together and the dough is ready.
- I love this recipe for muffins, I divide the batter into 3 - 4 servings and then transform it, e.g., with:
- - cherries or peaches
- - Apple pieces and rum raisins
- - unsweetened cocoa and chocolate sprinkles
- - Sliced almonds and amaretto
- Nobody will taste that the base dough is the same.
- The muffins need about 25 minutes with 180 degrees of convection.
- The recipe is also suitable for sponge cakes, whether bundt cake or loaf pan or for sheet cakes. Can be changed as required.
- Due to the large amount of eggs and butter, the cake stays incredibly moist for a long time.
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