Granny Pat’s easy oil cake

This oil cake is a simply delicious snack that was passed down from my dad’s mum to my mum who passed it down to me and I will definitely pass it down to the next generation.

The best part of this recipe, is not only how easy this cake is to make but how easy the recipe is to remember. There are so many variations you can use for this cake, just have a look below.

Variations on the recipe

Use the same recipe to make cup cakes. Simply divide the mixture into equal parts in a greased cupcake tin and you have plenty yummy little cake “snacks” to keep you on the go.

• You can change the flavour. Instead of just a vanilla cake, you can add 2 heaped tablespoons cocoa powder and its a delicious chocolate cake.
• You can add 2 teaspoons of black coffee and you have a mocha cake.
• You can make it a marbled cake. Simple divide your mixture in to two equal parts, add the cocoa powder to one half and pour into the cake tin. Use a skewer stick to mix the two flavors together.

Let’s chat icing

Vanilla, chocolate, strawberry, lemon, cream cheese frosting can be used to your hearts content. Just think which flavors you used in the batter and make sure it’s compatible.

To decorate you can dust with some icing sugar. Alternatively, cut the cake in half, cover the middle with strawberry jam place the top half on top and cover with cream.

For a truly decadent variation, whip caramel and use that as a topping.

The magic ingredients for this yummy recipe

• Flour: All purpose will do just fine.
• Salt: We’re using just 1 teaspoon of salt in the mixture.
• Baking powder: 1 teaspoon baking powder, works with our eggs to make it super light.
• Sugar: We suggest castor sugar, it just makes the cake a melt-in-your-mouth cake, however you can use white or brown if you don’t have castor. Granny Pat used plain old white sugar.
• Water: Half a cup of water to add to the mixture.
• Eggs: Three eggs separated. We need to beat the whites to stiff peaks. Make sure you test them by holding the mixture over your head.
• Oil: Half a cup to add to the mixture.
• Vanilla essence: One cap full.
• Cake tin: We used a spring form tin but any greased cake tin will work.

Give it a try – we apologize in advance, once you see how easy this is to make, you will make it a staple dessert.

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Easy Oil Cake Recipe

5 from 1 vote

Recipe by Kerryn du ToitCourse: Dessert, TreatsCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1 cup flour

• 1 cup castor sugar

• 1/2 cup oil

• 1/2 cup water

• 1 tablespoon salt

• 1 teaspoon baking powder

• 1 tablespoon vanilla essence

• 3 eggs separated and whites beaten stiff

Method

• Add the flour, sugar, salt, baking powder to a mixing bowl.
• Add the oil, water, egg yolks and vanilla essence to the mixture.
• Mix well to make sure there are no lumps.
• Beat the egg whites in a separate bowl until stiff. Test them by holding over your head (Granny Pat swore by this step).

  • 

• Fold into your mixture, using a “J” or “S” movement.

  • 

• Place your now pale white mixture, into a greased cake tin and place in the oven.

  • 

• Bake in an oven set at 180 degrees Celsius for 30 minutes. Prick with a skewer to see if set. (if set, it should come out clean). Let cool before removing from the can tin, decorate to your hearts content.

  • 

Notes

• To store: Simply store the cooled cake in an airtight container and it will stay fresh for up to a week. Although I promise it won’t last that long…

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