Recipe 1
Ingredients: Flour, 250gm Caster sugar, 250gm Baking powder, 4tsp Salt, 3/4 tsp Butter, 170gm Whole milk, 225gm Vege oil, 55gm Eggs, 3 medium Vanilla, 2tsp
For Flour should be 210 plain flour/40gm cornflour
Ingredients: Flour, 250gm Caster sugar, 250gm Baking powder, 4tsp Salt, 3/4 tsp Butter, 170gm Whole milk, 225gm Vege oil, 55gm Eggs, 3 medium Vanilla, 2tsp
For Flour should be 210 plain flour/40gm cornflour
Ingredients: Flour, 420gm plain, or preferably 355 plain/65 cornflour Caster sugar, 390gm Baking powder, 3tsp Salt, 1tsp Butter, 225gm Whole milk, 335gm Vege oil, 30gm Eggs, 4 medium Vanilla, 1tbsp
Recipe 2 was the first one I found from Sugar Geek Show, and with 520gm batter in 3 tins, baked in a fan oven, it rose to about 1.25”. It increases most of the ingredients by various amounts, but decreases the baking powder. This is a good cake, but I found it a tiny bit dry in comparison, and the texture was tighter. The flavour was lovely and there was no baking powder note, but given the choice of the two I liked recipe 1 more (although I’d probably reduce the baking powder a little). Having said that, if I had that as a stand-alone cake I wouldn’t have had any real complaints.
Ingredients: Flour, 390gm plain, or preferably 330plain/60 cornflour Caster sugar, 335gm Baking powder, 2tsp Bicarb of soda, 1tsp Salt, 1tsp Butter, 170gm Whole milk, 280gm Vege oil, 55gm Eggs, 3 Vanilla, 1tbsp.
Recipe 3 then was my bonus recipe, and whilst the ingredients are mainly the same, the baking powder is further reduced and there is an addition of bicarbonate of soda. This is also the recipe I baked both in a fan and a standard heat oven. This was my favourite, so I’m pretty pleased I forgot to write up the metric conversions otherwise I wouldn’t have looked for the recipe again. It had the texture and moistness of recipe 1, with the flavour of 2. The only thing I’d change across all of the recipes is to add a bit more vanilla, but then I am a bit of a vanilla fiend! It rose well, with 600gm in each 8” tin, coming to about 1.5” in a fan oven.
Interestingly, I found it rose a little more in the conventional oven, baked in less time, and I think had slightly straighter sides. This is something I’ll definitely be checking out in the future as I always use fan due to its promise of better heat distribution and shorter bake times. Even though this cake was the most full, it baked fully in 40 minutes in the conventional oven. In comparison, recipes 1 and 2 took between 40 and 55 minutes to bake despite being filled less. If I was going to make this as a deeper cake I would definitely use the conventional top and bottom heat instead of fan.
A note on the difference between lining and not. I found that the lined tins gave a lighter, slightly softer crust around the edge and on the base on every bake,. The problem with it is that as it pulls away from the tin during baking, you are more likely to end up with a narrower top than base. I guess it’s a trade off!
Watch out for more of Liz’s reviews in the near future!