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 would you 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 our icing