Ingredients with Measurements:
- 1 cup Cream of Wheat
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch cake pan
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch cake pan and set it aside.
3. In a mixing bowl, combine the Cream of Wheat, flour, sugar, baking powder, and salt.
4. In a separate bowl, beat the eggs with an electric mixer until they are light and frothy.
5. Add the milk, vegetable oil, and vanilla extract to the eggs and mix well.
6. Pour the wet ingredients into the dry ingredients and mix until well combined.
7. Pour the batter into the greased cake pan and smooth out the top with a spatula.
8. Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Use a knife to loosen the edges of the cake from the pan and then invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one 9-inch cake, which serves 8-10 people.
Nutritional information:
Calories per serving: 320
Total fat: 13g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 220mg
Total carbohydrates: 47g
Dietary fiber: 1g
Sugars: 26g
Protein: 5g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- You can use coconut oil or melted butter instead of vegetable oil.
- You can use maple syrup or honey instead of sugar.
Variations:
- Add 1 cup of fresh berries or chopped nuts to the batter for added flavor and texture.
- Top the cake with whipped cream or frosting for a more decadent dessert.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
- You can also reheat it in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with fresh berries or whipped cream on top.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a little more milk to the batter.
- If the cake is too wet, try reducing the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
- Cream of Wheat is a brand of farina, which is a type of hot cereal made from wheat.
- Cream of Wheat was first introduced in the United States in 1893.
Flavor profiles:
- The Cream of Wheat Cake has a slightly sweet and nutty flavor with a moist and tender texture.
Serving suggestions:
- Serve the Cream of Wheat Cake as a dessert or a sweet breakfast treat.
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