Sugar Cake
Sugar Cake is a delightful treat that brings a sweet touch to any occasion. With its soft, fluffy texture and a hint of melt-in-your-mouth buttery goodness, this cake is perfect for breakfast, dessert, or a special gathering. Whether enjoyed plain or adorned with toppings, Sugar Cake is sure to impress friends and family alike. Let’s dive into this simple yet delicious recipe!
Ingredients
- 250 ml warm milk (1 cup warm milk)
- 7 g active dry yeast (2¼ tsp active dry yeast)
- 40 ml vegetable oil (2 ½ tbsp vegetable oil)
- 1 large egg (room temperature)
- 45 g sugar (3 ½ tbsp sugar)
- 2 g salt (½ tsp salt)
- 400-450 g type 00 flour (3 ¼ – 4 cups all-purpose flour)
- 60 g softened butter (4 ½ tbsp softened butter)
- 100 g granulated sugar (½ cup granulated sugar)
Directions
- Combine warm milk, yeast, and 15 g (1 tbsp) of sugar in a bowl; let it activate for 5-7 minutes until bubbly.
- In a separate bowl, mix the egg and vegetable oil together, then add the remaining sugar (30 g or 2 ½ tbsp) and salt.
- Gradually mix in the flour, adjusting the quantity as needed, and knead the dough for 8-10 minutes until it becomes smooth and elastic.
- Transfer the kneaded dough to a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 35 minutes or until doubled in size.
- Once risen, spread the dough evenly in a greased baking pan, cover it again, and let it rise for another 20 minutes.
- After the second rise, layer softened butter and granulated sugar on top of the dough.
- Preheat your oven to 150°C (300°F) and bake the Sugar Cake for 45 minutes, checking for that beautiful golden brown color on top.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10 slices
Nutrition Info: Approx. 200 calories per slice
How to serve
Serve your Sugar Cake warm or at room temperature, sliced into generous portions. It pairs perfectly with a cup of coffee, tea, or milk. For an extra touch, consider dusting it with powdered sugar or drizzling with a simple icing. Feel free to personalize it with toppings like fresh fruits, whipped cream, or even a scoop of ice cream for a delightful dessert!
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. Just mix it directly into the dry ingredients without activating it in warm milk.
Q: How do I store Sugar Cake?
A: Store any leftover Sugar Cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Q: Can I freeze Sugar Cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 2 months.
Sugar Cake
Ingredients
Method
- Combine warm milk, yeast, and 15 g (1 tbsp) of sugar in a bowl; let it activate for 5-7 minutes until bubbly.
- In a separate bowl, mix the egg and vegetable oil together, then add the remaining sugar (30 g or 2 ½ tbsp) and salt.
- Gradually mix in the flour, adjusting the quantity as needed, and knead the dough for 8-10 minutes until it becomes smooth and elastic.
- Transfer the kneaded dough to a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 35 minutes or until doubled in size.
- Once risen, spread the dough evenly in a greased baking pan, cover it again, and let it rise for another 20 minutes.
- After the second rise, layer softened butter and granulated sugar on top of the dough.
- Preheat your oven to 150°C (300°F) and bake the Sugar Cake for 45 minutes, checking for that beautiful golden brown color on top.
