Do you know that you don’t always need to stress yourself creaming butter and sugar forever,or using Excel sponge to make your cakes soft and fluffy?
If you doubt me,then try this Rub-in method, and don’t forget to thank me later. Lols.
2 cups sifted soft flour (250g)
1 cup magerine(225g)
3/4 cup sugar(150g)
2 tsp baking powder
4 medium eggs
1 teaspoon vanilla flavour.

Seive flour into a bowl,
Add baking powder and mix
Add magerine and mix with your fingers,raise the mixture up as you mix,this is to trap air into the mixture.
Mix until it looks crumby
Add sugar and continue mixing with your fingers until it looks almost sandy.
Make a well in the center and pour in your eggs mixed with vanilla ( I slightly whisked my eggs as if I want to fry it)
With the aid of your egg whisk,mix everything together until it’s smooth,
Your batter should be same consistency as your creamed cake batter. If it’s too thick,add 2 tbs of milk ( but if you follow this exact measurement, you won’t need extra liquid).
Pour into an already creased pan and bake till skewer inserted in the middle of the cake comes out clean.
The measurement gave me this 8 inches yummy cake.
Enjoy your baking.

Source: Patience Archibong

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