Spongy oil cake, easy and economical

Good my my friends from the Internet! How are they? Today I bring you a super economical and super rich recipe to solve your sweet cravings: oil cake. Don't put a rare face, it's not ugly. It sounds like all oily and that you have the fatty fingers already I know. But it is only because it has a little marketing name, it does not occur to me now but we already have all this blog to devise the perfect name for this super spongy cake.

But first of all, I will give you a couple of tricks to make some biscuits worthy of a prize to the cake of the month.

On the oil cake

In this place we bank with strength to the Biscuit Party, in the blog they will find from a Matera cake (I love) to a chocolate cake that breaks it.

Do you know to what do I have too? A competition with the supermarket to see if I can make that cash forest that is full of horrible products that we hate better. I leave the video here they will see it and vote for my recipe, obvious.

10 tricks to make perfect biscuits

Well, let's continue. While the cake is a very easy recipe, you have to follow certain things that will make a perfect cake come out. We start.

#1 preheat the oven

How many times are we going to tell them? The times necessary to save this company. This company = your baked preparations.
Before you take the flour package from the cupboard: Tuki. You turn on the oven at medium temperature and something else butterfly.
This will cause cooking to be a couple from beginning to end.

#2 Enmantecar and book

After preheating the oven, the next step is to enmantecar (or oil) the source in which the cake will be put, flour and reserve it. This will help you to have everything ready and do not get the mixture while you get to look for where you left the tortera and all that. You already have it ready and chau.

#3 Eggs

Eye. Break them in a separate bowl because it touches you an ugly egg and all the preparation.

#4 What flour?

The 0000 is usually used , or called pastry flour since being more refined develops less gluten and it is less likely to have bread and be a spongy oil cake. Keep in mind that any flour you use have to be sifted. So has no lumps.

#5 The milkshake

Eggs beaten first with sugar for quite some time. 5 minutes? 10 minutes? Whatever necessary. The idea is to incorporate as much air as possible, until it reaches the letter (at another point I tell you how it is). If you do not have a hand whipping mandate with your arm, and you don't need to go to the gym again. If you do not bathe enough you are caked and it does not remain like a cloud grocer ... oh they got poetic ...

#6 letter

It is achieved when the mixture of eggs and sugar reaches the texture of Chantilly cream. It is when you can "write" on the surface of the oil cake mixture, or any cake in general. Only there if you approach the preparation you will listen to it whisper: it's now!

The exact point is when the egg is well inflated and the sugar completely integrated into the preparation. The mixture has a slightly whiter coloration, with respect to the beginning.

#7 Wrapping movements

This is talked about many times here, when adding the flour it must be done several times, two or three ... and pass the spatula through the edge of the bowl and then through the center of the mixture to go out and start over ... the idea is to take care of the shake against everything and all ... the smoothie is your mantra ok?

#8 mold size

The size is important guys ... Enough of doing what do not. We are talking about the mold eh !! Do not be bad thoughtful.
If your mold is smaller than what is needed, the mixture will exceed the ¾ of the top of the mold: the cake will grow in the oven, overcome the edge and then click (it is the typical sinking biscuit sunk the medium). If the mold is larger, it will not grow, it will be planned plan.

#9 oven

The temperature must be average (about 170 ° C). If it is very strong, it will be brown quickly on the outside (or burn) and will be raw inside. If it is very low ... it will dry. You have to leave it in the oven approximately 35/40 minutes. When the edges begin to get contracting, and by clicking it with a brochettte stick it comes out clean, it is ready.

#10 unmold

Don't hurry, wait a bit! Minimum about 15 minutes. If everything goes well, the cake should leave clean, whole of the mold.

Oil cake recipe

Ingredients for oil cake

• ½ cup of olive oil.
• 3 big eggs.
• ¾ cup of sugar.
• ½ cup of whole milk.
• ½ teaspoon vanilla extract.
• ½ teaspoon of almond extract.
• 1 ½ cup of wheat flour.
• 1 ½ teaspoon baking powder.
• ½ teaspoon of salt.

How to make an easy spongy oil cake

1. Preheat the oven to 180ºC. Enmantecar and flour a mold and reserve.
2. In a bowl, beat the eggs and sugar at high speed for 5 minutes, start adding olive oil little by little, and mix until well incorporated. Add the milk and beat until it is incorporated. Then reduce the speed to bass and beat.
3. In a medium bowl mix the flour, baking powder and salt. Gradually add the egg mixture and beat until mixed. Empty this mixture in the prepared mold.
4. Bake until the moment in which a fork is introduced and it comes out clean, approximately 30 minutes.
5. Let cool for 15 minutes. Remove from the mold and let cool completely. With the help of a kitchen brush "paint" the cake with olive oil just before serving.