Ingredients
2 x 6” (15 cm) cakes or 12 cupcakes
- 3 large eggs
- 100 ml water
- 100 ml sunflower oil
- 200 g castor sugar
- 10 ml vanilla essence
- 200 g cake flour
- 12 ml baking powder
- 2.5 ml salt
- 50 ml cocoa (exchange for flour)
2 x 8″ (20 cm) cakes or 24 cupcakes
- 4 large eggs
- 150 ml water
- 150 ml sunflower oil
- 300 g castor sugar
- .15 ml vanilla essence
- 300 ml cake flour
- 18 ml baking powder
- 3.5 ml salt
- 75 ml cocoa (exchange for flour)
2 x 9″ (20 cm) cakes or 48 cupcakes
- 6 large eggs
- 200 ml water
- 200 ml sunflower oil
- 400 ml castor sugar
- 20 ml vanilla essence
- 400 ml cake flour
- 25 ml baking powder
- 5 ml salt
- 100 ml cocoa (exchange for flour)
2 x 10″ (25 cm) cakes or 60 cupcakes
- 8 large eggs
- 300 ml water
- 300 ml sunflower oil
- 600 ml castor sugar
- 30 ml vanilla essence
- 600 ml cake flour
- 30 ml baking powder
- 5 ml salt
- 100 ml cocoa (exchange for flour)
Instructions
- Separate the eggs.
- To the yolks add water and oil; whisk well using electric hand mixer.
- Add vanilla essence and sugar – mix well.
- Add sifted flour, salt and baking powder – mix well.
- Add fairly stiff whisked egg whites to batter and fold in carefully. Don’t overmix!
- Bake in prepared tins.
- As soon as cakes are removed from the oven, lightly drizzle simple syrup over them to keep moist. See syrup recipe
Baking Times
- Cupcakes: 15 – 18 minutes
- 6” (15 cm) round tin: 20 – 24 minutes
- Large rectangle tin: 40 – 60 minutes
Notes
To make a chocolate cake see “cocoa exchange for flour” in the recipe above. Remember whatever you take out you must add back in.
To make a red velvet cake, make a chocolate cake and add approximately 10 – 30 ml of red food colouring to the mixture BEFORE you add the whisked egg whites.
Tried this recipe?Let us know how it was!