An oven
Shortbread mold or cake pan
Paper cups (if using a shortbread mold)
Two mixing bowls
A whisk or electric mixer
Measuring cups and spoons
A spatula
Step-by-Step Preparation
Preheat and Prep: Begin by preheating your oven to 180°C (356°F) and lining your cake pan or shortbread mold with paper cups.
Mix Dry Ingredients: In one bowl, combine the flour and baking powder. Set aside.
Cream Eggs and Sugar: In a separate bowl, beat the eggs and sugar until the sugar is fully dissolved.
Incorporate Wet Ingredients: Add the milk and vanilla/orange essence to the egg mixture, blending until smooth.
Add Oil: Gradually incorporate the vegetable oil, mixing slowly to achieve a uniform mixture.
Combine with Dry Ingredients: Fold in the flour mixture and salt, mixing gently until just combined. Let the batter rest for 15 minutes.
Bake: Pour the batter into your prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Allow the cake to cool for a few minutes before serving.
Tips, Shortcuts, and Variations
Flavor Variations: Feel free to experiment with different essences or zests to find your perfect flavor. Lemon zest, almond extract, or even a hint of rum can add an exciting twist to your cake.
Gluten-Free Option: Substitute the regular flour with your favorite gluten-free blend to make this recipe accessible to everyone.
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