How to make cake at home is the simplest

The simplest cake to make at home can be made using basic sponge cake or chiffon cake recipe, which only requires four core ingredients: flour, eggs, sugar, and oil, combined with an oven or rice cooker to complete.

1. Simplification of Raw Materials

Traditional cakes require professional materials such as low gluten flour and baking powder, while the home simplified version can be replaced with ordinary medium gluten flour. Choosing eggs at room temperature is easier to beat. Sugar can be adjusted to honey or sugar substitutes, and vegetable oil can replace butter to reduce emulsification steps. Although this type of replacement slightly affects the fluffiness, it has a high error tolerance rate and is suitable for beginners to quickly get started.

2. Tool Replacement

When there is no professional egg beater, chopsticks or forks can be used to manually stir the egg mixture until the color turns white and the volume expands. The mold can be replaced by heat-resistant bowls or rice cooker liners, and edible oil should be applied in advance to prevent sticking. When the oven temperature is unstable, baking the rice cooker in cooking mode for 40 minutes is also feasible, and a toothpick is needed to test the degree of maturity.

Step 3: Simplify the process

Mix eggs and sugar directly and beat them, sieve in flour, mark a Z and stir to avoid gluten formation, and finally mix in cooking oil. Skip the complex steps of egg separation and whipping, making protein cream, etc. After pouring the batter into the mold, gently shake and defoam it before baking. The entire process only requires two core steps: mixing and baking, significantly reducing the probability of failure.

4. Taste Adjustment

Banana puree can be added to the basic formula to increase moisture, or instant coffee powder can be mixed to change the flavor. Sprinkle sesame seeds and crushed nuts on the surface to enhance the taste and avoid complex decoration. After refrigeration, the taste becomes denser when consumed, and microwave heating for 10 seconds can restore softness, adapting to the preferences of different family members.

V. Precautions

Excessive flour can cause dryness and hardness. It is recommended to add it in a ratio of 1:0.8 by weight of eggs. During the baking process, frequent opening of the lid is prohibited as sudden drops in temperature can cause collapse. The use of sugar substitutes needs to reduce the liquid ratio, and diabetes patients are advised to control the single consumption. If there is severe burning or undercooking, check the sealing of the tool. Home made cakes should prioritize safe operation and fresh ingredients, and children should be monitored during the baking process to stay away from high-temperature equipment. The finished product can be paired with fresh fruits to supplement vitamins and avoid long-term substitution for regular meals. For the first attempt, it is recommended to record the raw material ratio and time parameters, and gradually adjust them to the desired taste. If stored for more than two days, it needs to be refrigerated and covered with plastic wrap to retain moisture during reheating.