Hello friends...
How are you doing today?
I must say I like love my day because I was involved in baking a delicious Nigerian Cake. I want to show you how to bake a very sweet Nigerian Cake. Nigeria Cake tent to differs from that of other countries cake especially the ingredients used in baking the cake. The ability to bake a sweet Nigerian Cake is act of careful work.
Recipes for baking Nigerian Cake
Before start baking of cake, it requires to have all the recipes ready, the recipes for baking Cake
varies with the kind of cake to be baked and there are different kinds of cake for different kinds of occasion just like that of Nigerian Cake.
- Flour (500g)
- Eggs (12)
- Butter (500g)
- Milk (250g)
- Sugar (Granulated) 250g
- 1 Teaspoon of Nutmeg
- 2 Teaspoons baking powder
- 2 Tablespoons vanilla extract
- Preservatives (½ cup of One man squat)
- Mixed Fruit
Here are the processes of baking Cake
To baked a sweet Nigerian Cake, it requires about nine steps in processing the baking.
Step 1: Prepare Baking Pans by creaming.
This is prevent cake from stick to the pan. Cream the pans with butter before pouring in the batter.
Step 2: Preheat the Oven
Preheating the oven prevent the cake from developing tunnels and cracks. Preheat the oven for about 10 minutes with the proper temperature of 25°F.
Step 3: Beat the Butter
put Butter in a bowl and beat it, turn it anti clockwise to beat the butter. This requires a lot of forces if using manual mixer probably your hand to turn but if using electric Mixer, it will take only 30 minutes to beat the butter. Then add sugar and beat the mixture on medium speed until it is combined and has a light, fluffy texture. Continue mixing until tiny bubbles is created as the butter and sugar are combined, that will give the cake the dreamy, light, fluffy texture.
Step 4: Stir all Dry ingredients Together.
Dry ingredients are flour, baking powder, nutmeg and salt. Add all of them together in a bowl and use whisk to mix them together beforehand.
. Then add the flour-milk-nutmeg mixture to the butter-egg-sugar mixture, beating on low speed after each addition until combined.
Endeavor to begin and end with the flour mixture. When liquid is mixed into flour, gluten begins to form. Too much gluten makes for a tough cake, so be sure to start and finish with flour, and not overmix once you add liquid.
Step 7: Pour Batter into Pans and Bake
Put the batter into the baking pans. Use a spoon to spread the batter in an even layer. Endeavor to spread it to the pan edge, bake the cake now
Step 8: Check Cake for Doneness
After inserting the baking pan into the oven, always check to avoid overbaked cake. Start checking the cake for doneness after 30 minutes time, avoiding opening the oven door until it's time to prevent letting the heat escape.
For creamed cakes, insert a small knife near the center of the cake. If the pick comes out clean with only a crumb on it, the cake is done. But if there is any wet batter on it, bake the cake for a few minutes more, then clean the knife and test it in another spot.
Step 9: Cool the Cake
Allow the cakes cool in the pans for about 10 minutes. Then remove from the pans, run a knife around the edges of the cake to loosen it from the sides. Lift the pan off the cake, being careful not to tear the edges of the cake. Allow the cake to cool completely for about 1 hour putting in the refrigerator.
Thanks to my instructor 
Greater appreciation to you for reading and commenting