If you should ever need a simple cake using only 2 eggs that stays dense but also fluffy, easily flavored if need be or perfectly fine on its own -- this would be it. Yes ladies and gents -- this baby is my creation. I've used this recipe to create my niece's birthday cakes, coffee cakes in a loaf tin, layered cake with cream and jam in the middle, chopped and dried in the oven into wannabe biscotti, and most recently, a little something whipped up at a friend's house in Geneva. The best thing about it is that it keeps its composure and doesn't sink in the middle -- so in a way, it's a lifesaver. It also stays moist for days and actually tastes better the next day, but requires a little extra something -- if you're to make this cake, make sure that after it's cooled and is still only slightly warm, cover it up (with clingfilm or in an airtight box) to retain that moisture. I'm telling you this because out in the air, it'll get a little dry and wont be as delish. Take my word for it.
So back to Geneva! I had a little fun with my friend's kids, where we made a sweet whipped cream frosting to go on top, and the elder munchkin went wild with the decorations. Not sure what it is about kids and cakes, but for some reason, there's always a little bit fun and joy when it comes to decorating cakes together. Pretty good job, eh?
Aren't they adorable?
This cake is easy enough to make with your kids (doesn't require much effort, honestly) and crazy-fun if you're going to decorate. Remember to cover it up though! Give it a try and send me a photo :)
Ingredients:
1⁄2 cup butter
1 1⁄2 cups sugar
2 eggs
2 1⁄4 cups all-purpose flour
2 1⁄2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon salt
1 cup milk
Method:
Beat sugar and butter together until fluffy
Add eggs, and beat until incorporated.
Add vanilla, salt and milk, and beat
Stir in flour and baking powder until fully incorporated.
Pour into prepared baking dish (buttered and floured) and bake for about 25 minutes or until golden and a toothpick comes out clean.
* Note: You can flavor this cake as you wish — add lemon or orange zest, rose or blossom water, coco-powder, a cup of dried fruit, or food colouring. It really is quite versatile, so go wild with your additions!
