welcome today we’re going to show you
how to bake a cake for this cake we’re going to preheat our oven to 350 degrees Fahrenheit which is approximately 180 degrees Celsius and we’ll let that warm
up all right so what we first need to do is take our pan and we need to butter it this is so that the cake won’t stick to
the pan once it’s finished baking you don’t need too much butter as you can see a little bit goes a long way you want to make sure that you do the sides this is a very simple butter brush it’s
really great for helping you to butter the pan you can also take the paper off
of your butter and use that and steer it into the pan as well so this will stop
the cake from sticking to the pan but if we left it with just the better than the
cake would also get very greasy so after we finish this turn almost down here be
sure that all the areas cover together and I also like to just smooth the top
area in case the cake comes over a little bit that way it won’t stick to
there either all right so now the butter aside and then what I have is just about
2 tablespoons of flour I’m just going to sprinkle that in and then what we’re
going to do is we’re going to Pat it so that’s the flour shifts around all the
sides you can do this over a bowl of you like so that you can catch the flour a
bit better I’m just letting it fall on a table here tada
one nicely flower buttered in flour to cake pan ready to use so now we’re going
to just clear off my cakes space here so there is our pan that we’re going to
cook our cake in buttered and floured the butter prevents the cake from
sticking to the pan and the flour prevents the butter for making the cake
too greasy so we’ll just set that aside and now we’re going to make the cake
batter you’re going to need two bowls and we’re going to use six eggs and we
need a cup of sugar a cup of flour you’re going to need one teaspoon of
lemon extract and one tablespoon of vanilla extract you’ll need one teaspoon
of baking powder and one teaspoon of salt alright so now what we do first I like to mix the flour the dry ingredients
first so you take your cup of flour and you add your teaspoon of baking powder
and your teaspoon of salt and then there’s a neat little technique for
stirring it if you just twist the spoon around then it will mix it all nicely
through there for you you always want to mix your dry and your
wet ingredients separately before putting them together there we go
that is mixed enough so we’ll set that aside and we’ll use it in a little while
before we put these away and we also need a spatula okay so now what we’re
going to do is we are going to mix the eggs separately we’re going to separate
the eggs so you take the egg and you crack it over the large bowl and then
you’re going to separate the eggs we’re going to let the egg white go off hold
on to the egg yolk and separate the egg and then put the egg yolk in here it’s
okay for the egg white to go in with the egg yolk it is not okay for the egg yolk
to go in with the white there you have the reason is because we’re going to
actually be fluffing up the egg white and egg yolk stops your egg white from
fluffing up it has grease in it fat in it that doesn’t fluff whenever you’re
making a cake you always make sure that you pull your hair away from your face
so that none of your hairs will fall into the food and that you’ve washed
your hands thoroughly with a good soap to make sure you’re not passing on any
bacteria everything you want to have nice and clean and hygienic because as
you can see my fingers do touch the egg so you want to make sure that it is
clean there are special eggs separators cups that you can get where you put the
egg in it and all the egg white overflows and the egg yolk stays behind
but I find this just as easy and it saves you having to buy an extra tool
here’s our last egg there we go all right I’ll just put this
aside and wash my hands again all right so now we have our egg white and our egg yolks so the first thing I like to do is I like to put the sugar already into the
egg yolks so one cup of sugar and 1 tablespoon of vanilla extract I like to
use lots of flavor in my cakes you can use less if you like and one teaspoon of
lemon extract and I’ll just let that sit in there while I’m fluffing up my egg
whites so there you’ve got the yolk the sugar the vanilla and the lemon extract
so I’m just going to put that soft and I’ll move over this one and we’re going
to fluff up our egg whites all right here we go you can tell when your egg white is
ready simply by tilting the bowl and if it follows you like that it’s not ready
yet you want a stiff all right let’s have a look so there is
our egg white and as you can see it’s not floating and even you can turn it
upside down that’s how you know it’s done and I want to make sure you do that
carefully or else it’s going to fall on the table all right so that is finished
so we’re going to set that aside I’m going to take back our egg yolk mixture
and we’re just going to mix this till it’s really nice and creamy and frothy I have an extra fluffy and the trick to coming out and up not
spraying it everywhere it’s just as you’re pulling it up to slow down the
levels okay so we’ll set that aside and here we go
look how nice and creamy and frothy that is so now what we’re going to do is
we’re going to put this mixture into our egg mix into our egg white mixture so
pour that in using our spatula a wooden spoon would work also I like a spatula
because in a moment you’ll see how we’re going to fold it all together and it
just keeps everything nice and light and frothy I have a very old Tupperware
spatula here and that you can use any kind of spatula a silicone ones nowadays
are really good all right try scrape out as much as you can waste not want not
write that aside now we have our mixture and we’re going to just fold it gently
so we’re not going to be stirring roughly because that would get rid of
all the beautiful bubbles we’ve had very gently folding it over and we don’t need
to fold too much just to help to get a base going there now we’re going to add
our flour mixture that we made and we’re just going to simply sprinkle a little
bit at a time and fold that in there Sam folding it in as the egg comes up it
will simply absorb the flour to get really nice batter you want to make sure
all the flour is absorbed so you don’t end up with cake with lumps of flour in
it sprinkling the rest of the flour again we just want to do it in stages
so that we keep everything nice and light and fluffy since their last bit of
flour going in just going under coming out holding up letting the flour stick
to the egg mixture and we’re creating our cake batter and our oven is nice and
warm now so be ready for us to put our cake in – now I was saying teaspoons and
cups I know many of you are metric and
literally I don’t actually use a measuring system I just grab a teaspoon
that I would use to stir my tea with I grab a tablespoon that I would use to
drink my soup with and I use a cup that I would use like you saw just simply to
drink out of this is a very versatile recipe it’s very flexible if you want a
fluffier one you add more egg if you want it a more dense one just add more
flour very versatile you can add or take away sugar to taste and the same with
the vanilla and the lemon alright so we have a nice fluffy batter mixture here
we’re going to put that into our cake pan so here we have our cake pan you can use any kind of a pan I’ve used
cereal bowls as long as they’re ceramic or metal or glass you don’t want to put
any plastic in the oven but ceramic metal and glass are fine always make
sure they’re clean of course scrape out as much as you can I’m going to take
advantage of it I like using the side of the bowl to help me remove the batter
from my spatula set that aside and just spread out the cake mixture into the
corners when you’re filling up a cake pan you want to your cake pan to be half
way full with the batter then you know it’s not going to overflow and it should
fill up the size of your cake pan nicely if you find that your oven is not
cooking the Centers of your cakes very well you can always add a pate an icing
rose it looks like a metal nail with a flat top you turn upside down place it
in there and it’ll distribute the heat evenly all right so I’ve got this all
nice and even there we go and I’m just going to wash my fingers
and then we’ll pop it in the up all right so let’s put our cake in our oven
make sure you use your oven mitts so you don’t burn yourself
and you want to have your oven rack in the center and you want to place your
cake in the center of the center rack so that your cake will get even heat
everywhere over this and we’re going to let that cook for 20 minutes
and then we’re going to come back and have a look and see if it’s ready
alright now let’s go and clean our bowls so we can make some icing while we’re
waiting all right so our cake has just reached its 20 minutes we’re going to
take a toothpick a wooden toothpick and just see if it’s ready so we use our
other gloves again Oh at the oven it’s looking really good and we’re going to
just with our toothpick perk into the center and pull it out and they came up
nice and clean try again in another area came out nice and clean and here perfect
so this one was ready look at that in about 25 minutes
it took me a little bit just to get ready so we’ll put that away we’ll let
that cool down all right now a tip that I’ve learned
because we sometimes have problems with flies in our houses I don’t have any
problem with that right now but this is a great way to keep your cake cooling
just put a nice small towel on top of your cake
and it can cool and its own pace and it won’t dry out and no bugs will get to it
so that’s how I cool my cakes and you want the cake to cool completely before
we ice it or else your icing will just simply melt on it and it’ll be easier to
get out of the cake pan if you just let it cool completely so I’ll show you what
it looks like once it’s completely cooled now we’ll go back to making ours