Vanilla sheet cake

I've read that you can survive 3 minutes without oxygen, 3 days without water and 3 weeks without food. Disclaimers would be several, where you need to be sheltered from harsh elements/with the availability of one or more of the other necessities/ not struck by unforeseen calamities. I do believe this survival 101 should be taken quite seriously. Yet, to be perfectly honest, after I do what I do, how could I not but wonder; how many days can one survive without cake?

It's when, in approximately two minutes, I'd decided that if you'd ever in your life need to bake a sheet cake/necessity cake/ end- all craving cake, this would be it.  

My devotion to baked desserts does not limit me from eating other things. Of course, within that"other thing" range, a nice proximity to the  lusciously sugar-laden would be necessary to maintain balance . Ideally, it's the flour-eggs-sugar construction that may ever be ultimate solace. Sympathize with me here, people. I have a very few number of  friends.

Sheet cakes are baked, in everyday kitchens, for the most part, within 9x 13" rectangular pans. Today's case highlights its own adaptability, to possess attributes of a classic vanilla and also cede compatible to a variety of fancy adornments.

Characteristics are glorious and surprisingly beneficial. Soft, buttery crumb, which owes to not an ounce of butter is probably the one thing I'd like to harp on. It holds well and gorgeously so, despite grooming/shaping/decking. Most of all, to those who, ahem, have an adversity towards the despicably sweet - if there is such a thing- you will  most enjoy the results of my typing.

Embellished or not, this could be your cup of tea. And with that same cup, a naked slice, powdered with sugar snow or set with bright citrus and dollops of cream may be a viable companion. Add to it, a jar of Nutella and you really have a no-effort, nirvana- ish composition.

You can freeze cake(s) upto a week in advance.
I baked three. Two for the Golden birthday of a worthy 22 year old. The third... just...for...me.  
You won't tell, will you?

Ingredients:

• 3 cups cake flour**
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs
• 1 and ½ cups caster/granulated sugar 
• 2 tsp vanilla extract
• ¾ cup vegetable oil 
• ¾ cup full fat yoghurt
• ¼ cup water

Directions:

• Preheat the oven to 350F. Grease and flour a 13x9-inch pan. Set aside.
• Sift together the flour, baking powder, baking soda, and salt. Set aside.
• Beat eggs until light and fluffy. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil. Beat.
• In a separate bowl, whisk together the yoghurt and water.
• Add in dry ingredients carefully to the egg batter, alternating with the yoghurt mixture, starting and ending with the dry.
• Pour the batter into the prepared pan, and spread out evenly. Bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan and then turn over to cool completely on a wire rack before frosting and decorating.

Notes:

No cake flour?  Measure out 3 cups plain all purpose flour (Indian maida). Remove 6 tablespoons of flour. Add in 6 tablespoons of corn flour to the mix. Sift well.

March~

2018: Date almond cake with swiss meringue buttercream

2017: Jalapeno cheese bread

2016: Converse shoe cake

2015: Indian sloppy joes

2014: Tuna avocado salad

2013: Paneer butter masala

2012: Fish stew

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"The righteous care for the needs of their animals,

    but the kindest acts of the wicked are cruel." Proverbs 12:10