Whtie Cake with Oil

White Cake with Oil Recipe from Romania | Ingredients: Eggs, Flour, Sugar, Oil, Milk, Walnuts, Rahat Lokum, Raisins, Butter

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

White cake with oil is a delicious and moist dessert that is perfect for any occasion. This recipe combines the richness of oil with the sweetness of sugar to create a light and fluffy cake that is sure to impress your guests.

History

The origins of white cake with oil can be traced back to traditional European baking techniques. The use of oil in place of butter gives this cake a unique texture and flavor that sets it apart from other cake recipes.

Ingredients

2 eggs
13 oz / 375 g flour
1 cup sugar
1 cup oil (or melted margarine)
0.75 cup milk
a pinch of baking soda
5 oz / 150 g sliced walnuts
5 oz / 150 g colored rahat lokum cut in strips
2 oz / 50 g raisins
butter to grease the pan

How to prepare

In a bowl, beat the eggs with the sugar until well combined.
Add the milk and oil to the mixture and mix thoroughly.
Gradually add the baking soda and flour to the mixture, stirring continuously.
Coat the walnuts, rahat-lokum, and raisins with flour, shaking off any excess, and then add them to the mixture.
Grease a bread pan and line the bottom and sides with parchment paper.
Slowly pour the batter into the prepared pan.
Bake the cake at a low heat initially, and then increase the heat.
To check if the cake is done, insert a wooden pick into the center. If it comes out clean, the cake is ready.
For optimal flavor, allow the cake to sit for 2-3 days before serving.

Variations

Add a teaspoon of vanilla extract for extra flavor.
Substitute the walnuts and raisins with your favorite nuts and dried fruits.

Cooking Tips & Tricks

Be sure to beat the eggs and sugar until well combined to ensure a light and fluffy cake.

- Coating the walnuts, rahat lokum, and raisins with flour helps prevent them from sinking to the bottom of the cake.

- Allowing the cake to sit for a few days before serving enhances the flavor and texture.

Serving Suggestions

White cake with oil can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Baking

Ingredient Substitutions

Butter can be used in place of margarine.

- Almond milk can be used in place of dairy milk.

Make Ahead Tips

White cake with oil can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Dust the top of the cake with powdered sugar or drizzle with a simple glaze for a beautiful presentation.

Pairing Recommendations

White cake with oil pairs well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of white cake with oil contains approximately 250 calories.

Carbohydrates

Each serving of white cake with oil contains approximately 30g of carbohydrates.

Fats

Each serving of white cake with oil contains approximately 15g of fats.

Proteins

Each serving of white cake with oil contains approximately 5g of proteins.

Vitamins and minerals

White cake with oil is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs, nuts, and dairy.

Summary

White cake with oil is a delicious dessert that is relatively low in calories but high in fats and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

White cake with oil is a delicious and moist dessert that is perfect for any occasion. With a few simple ingredients and easy preparation, you can enjoy this tasty treat in no time.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for White Cake with Oil. It was a warm summer day, and I was visiting my aunt's house in the countryside. My aunt was known for her delicious cakes and pastries, and I always looked forward to sampling her latest creations.

As soon as I walked into her kitchen, I was hit with the sweet aroma of vanilla and sugar. My aunt was busy mixing batter in a large mixing bowl, her hands moving swiftly as she added the flour, sugar, and oil. I watched in awe as she poured the batter into a cake pan and placed it in the oven to bake.

"What are you making, Auntie?" I asked, my curiosity piqued.

"It's a White Cake with Oil recipe that I learned from a dear friend many years ago," she replied with a smile. "It's a simple yet delicious cake that never fails to impress."

I eagerly waited as the cake baked in the oven, the tantalizing scent filling the kitchen. When it was finally done, my aunt pulled it out and let it cool on a wire rack. The cake was a beautiful golden color, with a light and fluffy texture. I couldn't wait to taste it.

My first bite was pure bliss. The cake was moist and tender, with a delicate crumb and a hint of vanilla. It was unlike any cake I had ever tasted before, and I was instantly hooked.

"Can you teach me how to make this cake, Auntie?" I asked eagerly.

My aunt smiled and nodded. "Of course, dear. I'd be happy to show you the recipe. It's a family tradition, passed down from generation to generation."

And so, my aunt patiently taught me how to make the White Cake with Oil. She showed me the exact measurements and steps, stressing the importance of patience and precision in baking. I carefully watched as she mixed the ingredients together, her hands moving with practiced ease.

After the cake was baked and cooled, my aunt showed me how to frost it with a simple vanilla buttercream. The end result was a masterpiece, a perfect white cake that looked like it came straight out of a bakery.

From that day on, I was determined to perfect the White Cake with Oil recipe. I practiced making it over and over again, tweaking the measurements and ingredients until I found the perfect balance of flavors. I experimented with different frostings and decorations, adding my own personal touch to the classic recipe.

As the years went by, I became known for my White Cake with Oil. Friends and family would request it for birthdays, holidays, and special occasions. It became my signature dish, a symbol of my love for baking and creating something delicious from scratch.

I often think back to that warm summer day in my aunt's kitchen, where my love for baking was first sparked. I am grateful for her guidance and wisdom, for teaching me the art of making a simple yet delicious cake that has brought joy to so many people.

And so, I continue to make my White Cake with Oil, sharing it with those I love and passing down the recipe to future generations. It is a timeless classic that will always hold a special place in my heart, a reminder of the power of good food and the joy it brings to our lives.