Moist and Fluffy Simon Cake
Baking a Delectable Simon Cake: A Taste of Nostalgia
I decided to bake a Simon cake after a long time, and it turned out wonderfully moist and fluffy. This recipe is perfect for a delightful homemade treat anytime.
Cake Batter Ingredients- 2 large eggs, room temperature
- 60g granulated sugar
- 70g cake flour
- 2g baking powder
- 25g vegetable oil (e.g., canola or grapeseed oil)
- 25g milk
Cooking Instructions
Step 1
In a bowl, crack the room-temperature eggs and gradually add the sugar in 2-3 additions while whipping. Continue to whip until the mixture turns a pale yellow and forms a light, frothy ribbon when the whisk is lifted. This step is crucial for creating a light and airy cake texture.
Step 2
Sift the cake flour and baking powder together, ideally twice, for a finer texture. Gently fold the sifted dry ingredients into the egg mixture using a spatula, being careful not to deflate the foam. Mix just until no dry streaks remain. In a separate small bowl, gently warm the oil and milk together. Take about one-third of the egg batter and whisk it thoroughly into the warmed oil and milk mixture. This tempering step helps to ensure the liquids incorporate smoothly without curdling the main batter.
Step 3
Pour the tempered egg-oil-milk mixture back into the main batter. Quickly fold it in until just combined, again being mindful of the delicate egg foam. Gently spoon the finished batter into prepared muffin cups, filling them about 70-80% full. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes. Avoid opening the oven door frequently during baking. The cakes are ready when a skewer inserted into the center comes out clean.
Step 4
Once baked, carefully remove the Simon cakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Your wonderfully moist and fluffy Simon cakes are now ready to enjoy! For an extra touch, you can dust them with powdered sugar or serve them with a dollop of whipped cream.
