Simple Cake
Indulge in the delightful simplicity of this easy-peasy cake recipe! With just a handful of ingredients like fluffy all-purpose flour and sweet sugar, you’ll create a moist and airy treat that’s perfect for any occasion. Whip it up in no time and enjoy a slice of happiness!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Air 100 ml (3.38 fl oz)
🥩Meat & Seafood(1)
- Telur ayam 4 butir
🥛Dairy & Eggs(1)
- susu bubuk rasa vanilla 5 sdm (75 ml)
🫙Pantry Staples(3)
- Baking soda ½ sdt (2.5 ml)
- Tepung terigu 200 g (1.6 cup)
- Gula pasir 200 g (1 cup)
📦Other(2)
- Cetakan kue
- Margarin
Nutrition (per serving)
Calories
544
Protein
14g
Carbs
93g
Fat
13g
👨🍳 Instructions
- 1
Prepare the mold to be used and grease it with margarine, set aside.
- 2
Make caramel from 100 g of sugar. Once done, add 100 ml of water. Cook until boiling. Cool down.
- 3
Sift the flour, baking soda, and powdered milk.
- 4
Beat the eggs and sugar with a high-speed mixer until fluffy.
- 5
Add the sifted mixture into the bowl. Then mix with the caramel. Stir until well combined.
- 6
Pour in the beaten eggs and sugar mixture. Mix with a medium-speed mixer.
- 7
Pour the batter into the greased mold.
- 8
Steam for 20 minutes or until fully risen.
- 9
Cool at room temperature for 5 minutes then remove the cake from the mold.
💡 Pro Tips
- ✓Beat eggs and sugar at high speed for 8-10 minutes until the mixture reaches 160°F internal temperature and triples in volume, creating a stable foam that incorporates 40-50% air by volume—this aerating action is critical because baking soda alone cannot provide sufficient lift without mechanical aeration.timing8-10 minutes | 160°F | 40-50% air incorporation
- ✓Fold the sifted flour mixture into beaten eggs using a spatula in 2-3 additions with gentle strokes, rotating the bowl 90° between each fold to maintain at least 30% of the incorporated air—vigorous stirring deflates the foam and reduces final cake height by up to 25%.technique2-3 additions | 25% height reduction if overmixed
- ✓Cool the caramel-water mixture to 140-150°F before adding to batter because temperatures above 160°F will denature egg proteins and collapse the foam structure; wait until it stops steaming visibly before folding in.timing140-150°F | Cooled to non-steaming stage
- ✓Steam at a rolling boil with the lid tilted 1 inch open to allow steam escape, maintaining 212°F chamber temperature—this prevents condensation from dripping onto the cake surface and creating a soggy top layer while ensuring even heat distribution.equipment212°F | Lid tilted 1 inch
- ✓Test doneness at 18 minutes with a toothpick inserted in the center; it should have moist crumbs adhering (not wet batter), as steam cooking continues after removal—steamed cakes carry residual moisture that continues cooking for 2-3 minutes post-removal.timing18-20 minutes | 2-3 minute carryover cooking
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Simple Cake
Indulge in the delightful simplicity of this easy-peasy cake recipe! With just a handful of ingredients like fluffy all-purpose flour and sweet sugar, you’ll create a moist and airy treat that’s perfect for any occasion. Whip it up in no time and enjoy a slice of happiness!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Air 100 ml (3.38 fl oz)
🥩Meat & Seafood(1)
- Telur ayam 4 butir
🥛Dairy & Eggs(1)
- susu bubuk rasa vanilla 5 sdm (75 ml)
🫙Pantry Staples(3)
- Baking soda ½ sdt (2.5 ml)
- Tepung terigu 200 g (1.6 cup)
- Gula pasir 200 g (1 cup)
📦Other(2)
- Cetakan kue
- Margarin
Nutrition (per serving)
Calories
544
Protein
14g
Carbs
93g
Fat
13g
👨🍳 Instructions
- 1
Prepare the mold to be used and grease it with margarine, set aside.
- 2
Make caramel from 100 g of sugar. Once done, add 100 ml of water. Cook until boiling. Cool down.
- 3
Sift the flour, baking soda, and powdered milk.
- 4
Beat the eggs and sugar with a high-speed mixer until fluffy.
- 5
Add the sifted mixture into the bowl. Then mix with the caramel. Stir until well combined.
- 6
Pour in the beaten eggs and sugar mixture. Mix with a medium-speed mixer.
- 7
Pour the batter into the greased mold.
- 8
Steam for 20 minutes or until fully risen.
- 9
Cool at room temperature for 5 minutes then remove the cake from the mold.
💡 Pro Tips
- ✓Beat eggs and sugar at high speed for 8-10 minutes until the mixture reaches 160°F internal temperature and triples in volume, creating a stable foam that incorporates 40-50% air by volume—this aerating action is critical because baking soda alone cannot provide sufficient lift without mechanical aeration.timing8-10 minutes | 160°F | 40-50% air incorporation
- ✓Fold the sifted flour mixture into beaten eggs using a spatula in 2-3 additions with gentle strokes, rotating the bowl 90° between each fold to maintain at least 30% of the incorporated air—vigorous stirring deflates the foam and reduces final cake height by up to 25%.technique2-3 additions | 25% height reduction if overmixed
- ✓Cool the caramel-water mixture to 140-150°F before adding to batter because temperatures above 160°F will denature egg proteins and collapse the foam structure; wait until it stops steaming visibly before folding in.timing140-150°F | Cooled to non-steaming stage
- ✓Steam at a rolling boil with the lid tilted 1 inch open to allow steam escape, maintaining 212°F chamber temperature—this prevents condensation from dripping onto the cake surface and creating a soggy top layer while ensuring even heat distribution.equipment212°F | Lid tilted 1 inch
- ✓Test doneness at 18 minutes with a toothpick inserted in the center; it should have moist crumbs adhering (not wet batter), as steam cooking continues after removal—steamed cakes carry residual moisture that continues cooking for 2-3 minutes post-removal.timing18-20 minutes | 2-3 minute carryover cooking