Dry Cake Mix

PennyAuthorPenny
00DifficultyBeginner

Make in bulk or put into jars and give as gifts .
I made treble the recipe and used 2 cups of mix then added 1 egg , 60ml oil , 120ml milk and water and a dash of vanilla extract

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Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 325g plain flour
 325g sugar
 3 tsp. baking powder
 1tspn salt
 
 TO MAKE
 240ml milk
 120ml vegetable oil
 1 tbsp vanilla extract
 2 large eggs
 240ml warm water

1

Add the dry mix to a large sealable jar

2

Write these instructions on a tag if gifting

3

If Making

4

Preheat oven to 175c

5

Grease a baking tin

6

Add the milk, oil, vanilla extract and eggs to a bowl and mix

7

Add the wet ingredients to the dry cake mix that you've poured into a large bowl and mix until well combined.

8

Gradually add the warm water to the batter and mix on low speed until well combined.

9

Pour the batter into the greased cake pan and bake for 25-30 minutes or until a skewer comes out clean

Category

Ingredients

 325g plain flour
 325g sugar
 3 tsp. baking powder
 1tspn salt
 
 TO MAKE
 240ml milk
 120ml vegetable oil
 1 tbsp vanilla extract
 2 large eggs
 240ml warm water

Directions

1

Add the dry mix to a large sealable jar

2

Write these instructions on a tag if gifting

3

If Making

4

Preheat oven to 175c

5

Grease a baking tin

6

Add the milk, oil, vanilla extract and eggs to a bowl and mix

7

Add the wet ingredients to the dry cake mix that you've poured into a large bowl and mix until well combined.

8

Gradually add the warm water to the batter and mix on low speed until well combined.

9

Pour the batter into the greased cake pan and bake for 25-30 minutes or until a skewer comes out clean

Dry Cake Mix

18 thoughts on “Dry Cake Mix

    1. Feed your family for about £20 a week. Standard sponge cake recipe is to weigh the eggs, and then have that weight of SR Flour, sugar and butter. One egg usually weighs around 2 ounces/50-60g.
      My nan had balance scales, and put the eggs on the weights side, and measured the other ingredients against the eggs.

    2. That’s how my grandmother and my mother made their Victoria Sponge cakes, Sarah – and it was actually how I was taught to make it in Home Economics, back in 1967! I wish I still had my mum’s balance scales.

    3. Sarah, I still think in Imperial – especially when I’m sewing. Very confused to be asked how many metres I want of a fabric that is clearly marked 60″ width, LOL! Also can’t think in kilos for my own weight.

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