Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup milk
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
Instruction / Method
- Preheat your oven to 180°C (350°F).
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
- Combine wet and dry ingredients, stirring until just incorporated.
- Pour the batter into a greased silicone mold or baking tray (as shown in the top image).
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5–10 minutes before removing from the mold.
Preparation Tips
- Don’t overmix the batter to keep the texture light and fluffy.
- You can line the molds with parchment paper for easier removal.
- Allow the baked pieces to cool completely before serving to maintain their shape.
History
These small rectangular cakes resemble a simplified version of European “tea cakes” or “pound cakes,” traditionally baked in molds for individual servings. They are popular for breakfast, snacks, or as a light dessert.
Benefits
- Easy to make and portion-controlled.
- Can be customized with fruits, nuts, or chocolate chips.
- Suitable for breakfast or a light snack.
Nutrition (approx. per piece, based on 12 pieces)
- Calories: 120–140 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 5 g
- Sugar: 8 g
Conclusion
This recipe is perfect for quick homemade snacks or small treats. The cakes are soft, moist, and versatile, making them great for both casual snacking and serving to guests.