A Life Full of Cake – How to Make Raspberry Cake From Scratch

Just about every morning the clock will wake me up at eight fifteen. I spend five minutes to brush teeth and take breakfast. But every time I hurry off into the bus station, the exact bus I want to take would just simply drive off. Except that little tragedy in the morning, the rest of the morning is as dead as dead can be. Sometimes I question whether I have fell into the trap of life, a boring circle that goes around and around. But once in a while, My partner and i settle down and focus myself on the beloved cake doing leisure. I feel life is after all not that boring.

In my opinion, the process of making cake from scratch is the wonder of playing, small but delightful. In a seemingly dead and dull journey of life, making cakes has brought also improvements. And I secretly hope that my recipes and thoughts have brought change to your life too, even if it is just a tiny bit of it.

como fazer bolo de pote FROM SCRATCH – RASPBERRY CAKE

MATERIALS: butter 50g, sugar 40g, low-gluten flour 50g, baking powder 1/8 teaspoon, milk powder 1/2 teaspoon, a little bit vanilla extract, one egg, raspberry 25g

BAKING AILMENT: in the middle of the oven, 180 degrees, 20 minutes

PRACTICE:

Melt the butter and manually beat it soft.
Add some sugar and manually beat until the mixture turns into white and puffs.
Add egg in three times. Ensure that the content in your bowl is completely mixed before you add your next portion of egg.
An evenly mixed butter paste really should be thick and smooth.
Add vanilla extract and dairy products powder. Mix it even.
Sift low-gluten flour as well as baking powder into the butter paste.
Now use rubber spatula to mix. Be gentle during the mixing and make sure you don’t very stir the paste.
Add raspberry and again, combination!
Oil the molds, put a few raspberries at the bottom of the molds and then pour paste. Fill only 2/3 from the molds.
Put into the pre-heated oven and bake to get roughly 20 minutes (you can adjust the time of cooking according to the size of the molds. Once the bakery turns bit of a yellow, it’s more or less done).
TIPS:

Raspberry is a very wholesome fruit. It has a very special sour and sweet style, perfect as baking decoration.
Make sure you add egg in several moments so that the egg and the butter won’t separate.
Don’t wake too much after you add flour. Otherwise it will damage the taste.
The baking power I give in the recipe is already the minimum we need for this raspberry cake. It don’t to omit. But if you have no vanilla extract, we can miss out this ingredient.