1. Cakes
  2. The dough
  3. Biscuit dough
All recipes » Cakes » The dough » Biscuit dough

Oil cake

0.0
78
Oil cake

Oil cake Flo Braker pound cake. Based on the sponge cake, invented by pastry chef Flo Braker, author of the books the creation of American and European baking, named in honor of the hostess. Was recognized as one of the most delicious cupcakes oil in America. Really, the cake is worthy of the highest praise: not too oily, air-soft, beautifully porous, fragrant, it is ideal for simple cakes and biscuit cookies, and a complex multi-layered cakes. For hedging in this recipe was taken from the baking powder (always do), but you can try without it. In the photo he missed cream, soaked in a syrup (about cream from two sides is particularly noticeable, the humidity) and slightly decorated. Who cream a little, and can be cut into 3 parts.


Cooking time50 minutes Number of servings8

Ingredients for Oil cake




Step-by-step instruction of cooking Oil cake


Step 1

To prepare this cake we need (left to right): 
sugar, softened butter (80% fat, the rest - water), bleached pastry flour, eggs, baking powder, vanilla.To prepare this cake we need (left to right):
sugar, softened butter (80% fat, the rest - water), bleached pastry flour, eggs, baking powder, vanilla.


Step 2

The softened butter beat at medium speed of mixer for 1 minute. This time takes into account the regular scraping of the oil from the walls of the bowl of the mixer.The softened butter beat at medium speed of mixer for 1 minute. This time takes into account the regular scraping of the oil from the walls of the bowl of the mixer.


Step 3

Add to the butter the sugar and beat the same high speed of mixer for 5 minutes, periodically scrape the mixture from the sides of the bowl.Add to the butter the sugar and beat the same high speed of mixer for 5 minutes, periodically scrape the mixture from the sides of the bowl.


Step 4

Ready homogeneous mass is spread in a baking dish (the bottom must be greased with butter and covered with baking paper), level the mixture with a spatula and put in a preheated 180 degree oven (without ventilation).Ready homogeneous mass is spread in a baking dish (the bottom must be greased with butter and covered with baking paper), level the mixture with a spatula and put in a preheated 180 degree oven (without ventilation).


Step 5

In the first 30 minutes is strictly forbidden to open the oven door, then also you must act quickly: quickly looked up and closed back. 
Readiness is determined by pressing on the center of the biscuit with one finger: the dent should disappear, or stay just a little bit. 
To this method need to get used to, if in doubt - stick in the center of the cake with a toothpick and pull it out. If left dry - cake is ready. 
As you can see, due to the rich topography of the form turned out beautiful dome, but if you take a round or square shape, the rise will be uniformly straight (see the photo further)In the first 30 minutes is strictly forbidden to open the oven door, then also you must act quickly: quickly looked up and closed back.
Readiness is determined by pressing on the center of the biscuit with one finger: the dent should disappear, or stay just a little bit.
To this method need to get used to, if in doubt - stick in the center of the cake with a toothpick and pull it out. If left dry - cake is ready.
As you can see, due to the rich topography of the form turned out beautiful dome, but if you take a round or square shape, the rise will be uniformly straight (see the photo further)



Step 6

And in the cut. Here he missed the sour cream, condensed cream, soaked in a syrup (about cream on both sides - easy humidity) and slightly decorated. Who cream a little, and can be cut into 3 parts.And in the cut. Here he missed the sour cream, condensed cream, soaked in a syrup (about cream on both sides - easy humidity) and slightly decorated. Who cream a little, and can be cut into 3 parts.