Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup reindeer milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the reindeer milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 260mg
Total Carbohydrate: 43g
Dietary Fiber: 0g
Sugars: 26g
Protein: 4g
Substitutions for ingredients:
- Reindeer milk can be substituted with regular whole milk or any non-dairy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 cup of chopped nuts or dried fruits to the batter.
- Top the cake with whipped cream or frosting.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as it can result in a tough cake.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh berries or fruit compote.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before and after handling food.
Food history:
- Reindeer milk is a traditional ingredient in Nordic cuisine, particularly in Lapland, where reindeer herding is a way of life.
Flavor profiles:
- The cake has a light and fluffy texture with a subtle sweetness and a hint of vanilla.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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