I succeeded! YaaaaaaaaaaaaaaaaaaaaaY! I made a delicious zobo (hibiscus flower/foléré) plain cake. Oya slap me Hi5!!!! 🙂
O.k. where do I start? I studied and passed food and nutrition at the GCE ordinary level with an A-grade. I have been cooking since I was 8-years old. But cake baking naaaah, not one of my strengths. My husband is a big cake lover. We’ve been married 6+ years but I cannot boast of making one delicious cake.
Believe me, I’ve tried. I have followed written and video recipes but still bake cakes that are hard enough to break a coconut. This annoyed me big time. So each time le hubs wanted to eat cake, we ordered from a christian sister who does amazing cakes. I even got jealous once when hubby was praising her cakes (angry face). I guess my anger way just a demonstration of my frustration.
Then my sister blogger, Precious of preciouscore.com posted this plain cake recipe on her Instagram profile. The cake looked so juicy and inviting, I wanted to take a bite through my computer screen. It looked that good.
The ingredients and procedure looked quite simple, so I decided to give it a try. It never hurts trying right? I had nothing to lose, just a few ingredients and a couple of minutes (worst case scenario). I was ready for a new adventure and determined to succeed this time.
O.k., I know by now some you are thinking ‘all this wahala for a simple PLAIN CAKE?’ See? I thought as much. No bi small matta ooo. This struggle is so real!
Precious’ recipe called for butter, sugar, milk, vanilla extract and eggs. I had some leftover zobo syrup I made and wanted to add a delicious twist to this recipe. Don’t mind me sef. I nova finish learn how to bake the simple cake, here was I trying to add a twist. But wait, before you judge me, I succeeded. I used 1/2 cup of milk since the syrup is almost the same liquid consistency. It was kind of trial and error. I baked a small cupcake first and it worked just fine. This gave me green light to bake the large cake.
So let me share some things I learned over my cake baking years:
1. Follow instructions
Listen, if a recipe calls for separating the egg white from the egg yolk, oya, just follow. There is a reason why this procedure is necessary.
2. Be patient
One mistake I always made was, I never took time to mix the butter and sugar long enough, even while using a machine. This step is crucial if you want to bake a cake that is fluffy on the inside.
3. Stay away from the oven
If you have set your oven to the desired temperature, then you need to keep your hands off the oven. I made the mistake of opening the oven before time. This makes the cake that starting rising to ‘fall’. Just don’t do it!
Friends are you ready for the delicious, crunchy and fluffy cake with a hint of zobo syrup? I challenge you to make this cake my friends. Or maybe not, because once you do, you’ll be hooked for life! Don’t say I didn’t warn you. 🙂 Come back and feed me with your feedback, plus tag @shape_up_african to get featured on my IG page.
Now, let’s get right to it!
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 6 eggs
- 2 tsps. baking powder
- 8 tbsps. unsalted grass-fed butter
- 1/2 cup skimmed liquid milk
- 1/2 cup zobo (hibiscus flower) syrup
- 2 tbsps. vanilla extract
- 1/2 tsp. nutmeg (powder)
- 1/2 tsp. cinammon (powder)
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease a 9-inch spring form cake pan with oil. To assure crumble-free removal of the cake from the pan, sprinkle some flour to the greased pan.
- Using a cake mixer or a bowl, stir margarine and sugar together until color changes from light yellow to white. When this color is achieved, your mixture will be light and have a fluffy feel to the touch.
- Now whisk together the eggs, vanilla, cinammon and nutmeg in a seperate bowl and gradually add the mixture to the sugar-butter mix. Manually mix or let the cake mixer do the job thoroughly.
- If you are using a cake mixer, beat the batter at high speed for 10 seconds, to make sure everything is totally combined.
- Mix flour with baking powder and add half the mixture to the flour in the bowl. Beat just to combine, then add the remaining flour mixture, again beating just to combine.
- Now add the milk and mix well untill smooth.
- Pour the zobo syrup into the batter and mix as well.
- Scoop the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake on your oven's middle rack for 40 to 45 minutes, until a toothpick inserted into the center comes out clean, and the center of the top springs back when pressed lightly with your finger.
- When the cake it ready, place it on a rack to cool. Then loosen its edges with a spatula, turn it on the rack and leave it completely cool.
- Serve it plain or with a teaspoon or two of zobo syrup for extra sweetness and push it down with a glass of zobo drink or a hot cup of tea.
- 1. You can double this recipe to make a layer cake by doubling all of the ingredients, and bake in two 9-inch round pans.