Good simple and basic recipe. If you want a vanilla cake with a lighter, fluffier (less dense) texture on the inside, you need to incorporate as much air as you can during the mixing process. It takes a bit longer but produces a fluffier, airy, spongy texture that is well worth it. (the other extreme is a dense almost ugali like texture) -Put your sugar and margarine (instead of oil) in a bowl and mix it with a metallic whisk/mwiko/ or electric mixer till it is fluffy and white. (this adds air into the mixture) -Beat the eggs till they are fluffy (this adds more air into the mixture) -And beaten eggs into creamy white sugar and margarine mixture. -Add half the milk into this mixture. -Sift or sieve your flour and baking powder together (this adds more air into the mixture) -Add half your flour into the wet ingredients and fold it in. (this ensure that the air introduced at all stages is not remove as you mix in the flour. I have explained what folding in is below) -Add the rest of the milk and vanilla and fold in the rest of the flour. In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture. To fold in flour you use a wooden spoon or spatula in a simple round and cut movement - round the bowl then cut through the center till all ingredients are well combined. (you can look at a you tube video on how to fold in flour) -Once you are done folding in the flour, put your batter into a well greased and floured tin as shown in the video and bake in your preheated oven. -When you remove your cake from the oven, loosen the sides with a knife and allow it to sit and cool in the tin for around 10 minutes before you attempt to remove it. This will reduce risk of it breaking.
I tried doing it this way and let me tell you maina😅 it was perfect. Fluffy, soft, better taste using butter. I felt the difference. Thankyou for this😇
Hi Milly i have a correction you need to start by mixing margarine or oil with sugar and cream it together then add in your eggs and you need 6 eggs in one kg then in another bowl mixing in your dry ingredients and add them in then after put in your milk and two table spoons of oil and do not put too much flour while dusting this method makes the cake more soft and do not fill up the sufuria or tin it will make the cake over flow
nice cake, but most times its good to mix wet ingredients with sugar and salt together,then dry ones separately too then add the dry to the wet slowly as you sieve.this will give you better results.
Use the creaming method for cake it yield fluffier cakes... Also avoid over beating it like you did it make the cake dense and chewy. Fold in one motion then stop everything is mixed
Sieving dry ingredients first, set aside. Take the bowl, put eggs whisk then add sugar and oil . Continue whisking until it's pale in color. Then add batch of flour with milk while mixing well. The method u used is suitable for chocolate using blending method.
Beat eggs separately with the wet ingredients. Then come add the already whisked ingredients to the dry ingredients that are already mixed too. Tip:add eggs one by one when mixing the wet ingredients and whisk well to incorporate air .sieve the flour to incorporate much air in the cake to get a lighter cake.
Milly and chep I tried this recipe oooh my I couldn't control myself considering am on a diet😅😅😅it was spongy and light it's such a nice snack ...doesn't even need a beverage or cream ...thanks dear🥰🥰🥰🥰🥰🥰
The vanilla essence in Kenya doesn’t smell or taste like vanilla. Don’t know if it’s just me or someone else has noticed! I love baking a lot, and in the Netherlands the extract i use is just different (tastes and smells exactly like vanilla). Good job with your channel btw!
Milly. Immediately you remove the cake out of the oven....give it time to cool first for about 10min and then put it on a cake rack before putting it on a plate. Otherwise not bad.
hi Milly, maybe if you would have left it to cool for ten minutes kwanza haingesumbua, that's what I does, alafu Chebby I love your styles of cooking it's great
I have the exact same oven like yours. Does its far left temperature button keep going on and off? I experience that with mine.. Keep cooking the ordinary 👌👍
Simple recipe. Thank you i will try it. That part of baking soda chepchikoni told me on Facebook must use both baking powder and soda for a cake but she never said the reason. So can someone tell me whem to use baking soda
Hey I have never seen cake baked like this to start with dry Butter and sugar first then vanilla flour some maziwa Lala for soft and flafe cake Jaribu Pls
U can put a bigger sufuria than the one u are baking with then put water and a small sufuria inside so that small sufuria make sure iko na maji then the one u are baking with iwe top ya ako kadogo then ufunike Moto iwe low heat inshort unafaa uwe na sufuria tatu bigger and smaller then the one u are baking with.
Aki to be sincere haikutoka poa like I expected, imetoka Kama yangu, hapo ndani imeshikana n it's not fluffy, what went wrong, but banana one is the best
I have tried different ways of mixing my batter and came up with the best to make a fluffy cake. First of all granulated sugar makes the cake dense, try blending it to form a finer texture. Second, whisk your margarine or butter till light, white(pale) and fluffy . Add the blended sugar then whisk again. Creation of air is essential for fluffier results.
@@gabbywambui63 I tried baking and placed the tin on the tray and it came out so bad,juu ilikua so ngumu like biscuit and in the inside haikua imeiva, should I place the baking tin kwa rack or on the tray I'm confused since some tutorials it's placed on the rack and others on the tray help kindly
@@jacklinemariannah9738 Hi, using the rack is best for even distribution of heat. In my oven, the tray is on the bottom shelf to catch any spillovers and the rack on the middle to place baking tins. Hope this helps
@@jacklinemariannah9738 and for the hardness, am sure if you follow the recipe correctly the cake will turn out correctly. If not watch more videos then get an idea of how to bake for beginners Good luck
Good simple and basic recipe.
If you want a vanilla cake with a lighter, fluffier (less dense) texture on the inside, you need to incorporate as much air as you can during the mixing process.
It takes a bit longer but produces a fluffier, airy, spongy texture that is well worth it. (the other extreme is a dense almost ugali like texture)
-Put your sugar and margarine (instead of oil) in a bowl and mix it with a metallic whisk/mwiko/ or electric mixer till it is fluffy and white. (this adds air into the mixture)
-Beat the eggs till they are fluffy (this adds more air into the mixture)
-And beaten eggs into creamy white sugar and margarine mixture.
-Add half the milk into this mixture.
-Sift or sieve your flour and baking powder together (this adds more air into the mixture)
-Add half your flour into the wet ingredients and fold it in. (this ensure that the air introduced at all stages is not remove as you mix in the flour. I have explained what folding in is below)
-Add the rest of the milk and vanilla and fold in the rest of the flour.
In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired.
Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.
To fold in flour you use a wooden spoon or spatula in a simple round and cut movement - round the bowl then cut through the center till all ingredients are well combined.
(you can look at a you tube video on how to fold in flour)
-Once you are done folding in the flour, put your batter into a well greased and floured tin as shown in the video and bake in your preheated oven.
-When you remove your cake from the oven, loosen the sides with a knife and allow it to sit and cool in the tin for around 10 minutes before you attempt to remove it. This will reduce risk of it breaking.
Tried your way, works perfectly all the time.
I tried doing it this way and let me tell you maina😅 it was perfect. Fluffy, soft, better taste using butter. I felt the difference. Thankyou for this😇
I tried this and it worked
Hi Milly i have a correction you need to start by mixing margarine or oil with sugar and cream it together then add in your eggs and you need 6 eggs in one kg then in another bowl mixing in your dry ingredients and add them in then after put in your milk and two table spoons of oil and do not put too much flour while dusting this method makes the cake more soft and do not fill up the sufuria or tin it will make the cake over flow
nice cake, but most times its good to mix wet ingredients with sugar and salt together,then dry ones separately too then add the dry to the wet slowly as you sieve.this will give you better results.
Use the creaming method for cake it yield fluffier cakes... Also avoid over beating it like you did it make the cake dense and chewy. Fold in one motion then stop everything is mixed
I watched your carrot cake recipe and that was my beginning of baking journey. You're amazing.
my twin
Me three
Sieving dry ingredients first, set aside. Take the bowl, put eggs whisk then add sugar and oil . Continue whisking until it's pale in color. Then add batch of flour with milk while mixing well. The method u used is suitable for chocolate using blending method.
Milly cheby, the simple way ya cake kutoka let it cool by itself for sometime.
True we even said it
Beat eggs separately with the wet ingredients. Then come add the already whisked ingredients to the dry ingredients that are already mixed too. Tip:add eggs one by one when mixing the wet ingredients and whisk well to incorporate air .sieve the flour to incorporate much air in the cake to get a lighter cake.
Milly and chep I tried this recipe oooh my I couldn't control myself considering am on a diet😅😅😅it was spongy and light it's such a nice snack ...doesn't even need a beverage or cream ...thanks dear🥰🥰🥰🥰🥰🥰
The vanilla essence in Kenya doesn’t smell or taste like vanilla. Don’t know if it’s just me or someone else has noticed! I love baking a lot, and in the Netherlands the extract i use is just different (tastes and smells exactly like vanilla).
Good job with your channel btw!
In Kenya, try essences from pradip. They have a richer flavor
@@gabbywambui63 thanks for the tip
Thank you so much! Will do
extract and essence are 2 different things.
I know they are different! Essence is synthetic but isn’t the purpose for it to smell and mimic the taste of vanilla? Cause it sure doesn’t!
Milly. Immediately you remove the cake out of the oven....give it time to cool first for about 10min and then put it on a cake rack before putting it on a plate. Otherwise not bad.
Milly the easiest way is when you apply margarine kwa sufuria before you put your dough...... Apply flour on the margarine......
I'm just admiring Milly Chebby's nails
This is definetly a simple recipe... I'll be trying it. I am a baker and I love experimenting with new recipes💕
That cake looks SO good and rich!!!
Thank you...
Hey Milly Chebby i tried out the vanilla cake recipe and it was super moist, plz make a red velvet cake recipe
I will thanks
tufikishe huyu chef wetu roho safi 100k.
haki woye lets rally guys
amazing I watched ua carrot cake I swear I do it so perfectly kila mtu uniita to do for them thnks soo much
First thanks for sharing the best temp to use when baking. Half cake mandazi recipe ikam through please . 😊
You could have waited more for it to cool down ingetokana vizuri sana bila kuforce mlikua na haraka.
Yes 😭😭
I have followed and tried, the results are perfect. Thanks Milly
hi Milly, maybe if you would have left it to cool for ten minutes kwanza haingesumbua, that's what I does, alafu Chebby I love your styles of cooking it's great
hi milly i tried the recipe but 45 minutes was not enough so i added 30 and turned out good the cake was very delicious
Good recipe ,mine came out perfectly just by following this
Many thanks for this recipe...my cake turned out so perfect!👌
Thanks for showing me and maybe others who have this cooker but don’t know how to use 🙈
Most welcome
The lumpy the mixture, the fluffier the cake
Eiiiiish our neeew introooo meeen😍😍😍
Ukweli hii ni Ordinary Kitchen 😂😂😂. We love and support you😁😁. Cake ilikwama😂😂😂😂😂.
I have the exact same oven like yours. Does its far left temperature button keep going on and off? I experience that with mine..
Keep cooking the ordinary 👌👍
Me too, but am using mika.
Its also advisable to sieve the flour
I never sieve but will try that next time
I also learnt to sieve flour when i got some particles in the flour
Its one of the must steps while baking
She didn't sieve but if you realised,she kept on whisking the flour even before any other ingredient was added.I believe that would work too
Simple recipe. Thank you i will try it. That part of baking soda chepchikoni told me on Facebook must use both baking powder and soda for a cake but she never said the reason. So can someone tell me whem to use baking soda
She said baking soda is mostly used in fruit cake.
@@isabelrugo6759 thanks
Milly I like how you answer our questions so humble I love you girl
Thank you so much
Hey Milly great tutorial,did you guys use the normal baking flour or which type was it?
Yes normal use any
@@MillyChebby thank you
Waiting patiently
Aki sikuwa nmesubscribe and the way I love Chebby 😳😳😳😳😳
Aje sasa hope you have now karibu
Yes I have... Trying the vanilla cake today ❤️❤️❤️❤️
Nice having chepchikoni in today.....kumbe anakuanga mleftiii
Yes shes lefty
@@MillyChebby I love you so much guys
We love you right back
Hey I have never seen cake baked like this to start with dry Butter and sugar first then vanilla flour some maziwa Lala for soft and flafe cake Jaribu Pls
14:22
Nobody :
Absolutely Nobody :
Milly: toka tuko live 😄😄😄😄😄😄😄😄😄😄😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
🤣🤣🤣🤣
When the cake is done let it cool kwa sufuria for 5min ndio utoe
Carrot cake was Mwaaaaah.... Hata nmeipika Leo imetoka poa Sana 👌thanks.
I cooked a cake using a gas and result were more than i expected,when u don't have an oven u can use a gas at a low heat
The cake looks delicious I must try it
Wow
Milly mi hata sikuona keki was just looking at the nails eiiish...they're beautifully done.
Thank you so much
Woooow.... I waaaant a piece.... I think i would be as impatient as that.... 😂😂😂😂😂😂😂😂Good work
Waiting
Milly chebby❤️❤️hyo recipe lazimaaaa..nakupenda bure btw
Asante
I love next...do cake decoration
next tym kindly cook without an oven not all of us can afford an oven at home
Team jiko apa
Exactly
Same here team jiko
Yea,me too
Ombeni kwa ngufu mimi nilikua team.jiko saa hii in america.and God give me all those things so in him And be a giver.
Great one!! Looks soo yummy 😋
Thank you
Someone with a gas oven, where is 180°. My cake always burns..
I love thé fact that you write thé ingrédients n procédure down
i love your menus coz u are not mean to pin the measurements and procedures. Love uuuuuuu
So true
it is how many kg is the cake
I think if you grease your tin very well you don't have to go through all that struggle,personally I've never experienced this struggle.
Waiting....
For those who don't do eggs, can someone do away with them and increase the milk? Or the eggs must be part of the recipe?
Lovely intro Milly
Good job 👍
Looks yummy
Nice cake but mine baked for 1hour want when wrong
Can you use any sufuria
The Alluminium sufuria only
Use grease proof paper
Milly Kindly tuonyeshe how to bake na jiko pliiiiiz
U can put a bigger sufuria than the one u are baking with then put water and a small sufuria inside so that small sufuria make sure iko na maji then the one u are baking with iwe top ya ako kadogo then ufunike Moto iwe low heat inshort unafaa uwe na sufuria tatu bigger and smaller then the one u are baking with.
Milly chebby had missed you
I am here
should we apply butter or any thing we want on the papper
Yes any MAGERINE
Wow yummy😍
you did not sieve the flour ..alafu pia mayai ni mob sana...alafu pia unaeza tumia blender for the other ingredients isipokua flour
I never sieve the flour every ingredient is optional do according to your liking
But sieve helps to trap the air so that your cake becomes moist
Did you sieve the flour??
Looks so so yum 😋 I love the great vibe #happypeeps Who else is a young UA-camr? Let’s keep the positive vibe and support each other❤️🥰
Please do Banana crepes for breakfast,,,
Well done 😎😎😎😎😎
To be honest Leo ndo nmejua kuset temperature na time kwa oven...Thanks..najua sio Mimi peke yangu...
Haki mko wengi
We're many
Nice
niko hapa kuona ingridients
Is the flour ile self raising or the kswaida one
Kawaida
when are we cooking fish 😋😁 😋😋😋
Huyu ni chepchikoni ama😂manzee my two fav pple
Yes its her thank you
Where can one get the measuring cups ?
House of leather
Chubby I am your new fan your energy is beautiful I can feel it from a long distance If I was in Kenya believe ninge ku visit
Aki to be sincere haikutoka poa like I expected, imetoka Kama yangu, hapo ndani imeshikana n it's not fluffy, what went wrong, but banana one is the best
its fluffy
I have tried different ways of mixing my batter and came up with the best to make a fluffy cake. First of all granulated sugar makes the cake dense, try blending it to form a finer texture. Second, whisk your margarine or butter till light, white(pale) and fluffy . Add the blended sugar then whisk again. Creation of air is essential for fluffier results.
@@gabbywambui63 I really want to try blending sugar to get a fluffy cake. How do I it? Thanks
@@abigailkibet2766 i use my nutribullet blender but any powerful blender or a food processor works
Does the milk has to be boiled??
No it doesn't
Mtavunja sahani ya being ghali haki...good job
You were very impatient..leave it to cool down completely then it will come out
Chebii.... Wapi apron yako?
Can I use strawberry essence?
Yes you can
Thanks Milly
Niko rada.❤
Lazima leo
Mimi nangoja raising Milla....please 😭😭😭
Friday
#onlineauntie waiting eagerly
My banana cake came out yummy ,check it out on my channel
Do you use the self raising flour ama the normal one
All purpose
You can also use self-raising flour. Of course you don't add baking powder to self-raising.
Yes sure
Na kama hautumii mayai utafanya aje
Check egg substitute video on a UA-cam page "Bigger Bolder Baking"
Thanks
@@gabbywambui63 I tried baking and placed the tin on the tray and it came out so bad,juu ilikua so ngumu like biscuit and in the inside haikua imeiva, should I place the baking tin kwa rack or on the tray I'm confused since some tutorials it's placed on the rack and others on the tray help kindly
@@jacklinemariannah9738 Hi, using the rack is best for even distribution of heat. In my oven, the tray is on the bottom shelf to catch any spillovers and the rack on the middle to place baking tins. Hope this helps
@@jacklinemariannah9738 and for the hardness, am sure if you follow the recipe correctly the cake will turn out correctly. If not watch more videos then get an idea of how to bake for beginners
Good luck
Iko poa ❤
First thanks for sharing the best temp to use when baking. Half cake mandazi recipe ikam through please . 😊
I will try
Waiting
Waiting