Vanilla cake, health benefits and baking
Suitable nutrition must be observed all the time because it is crucial in maintaining optimal health.
Our bodies need it in order to function appropriately, so we need to make sure that the nutrients we get from the food we eat will help us maintain a healthy body to help us sustain a long lifetime.
When last did you deny yourself a slice of vanilla cake? Perhaps worried about your health?
One misconception people make about nutrition is that for something to be nutritious, it should not be delicious; and, conversely, delicious food may not be nutritious.
This belief is what causes people to think that cakes are dissolute dessert with little to no health benefits.
Now let’s take a quick look at what goes into cake. Flour, sugar, eggs, milk, doesn’t sound too bad does it?
We’ve got carbohydrates! The flour and sugar in cake gives us much needed energy and I can’t think of anyone in today’s world who doesn’t need a bit of that.
Then we have milk and eggs, proteins that give us strong teeth and bones.
Skeptics can bring up the sugar again, the icing, the butter…but at the end of the day, our bodies need oils and fats (naturally in moderation) as much as it needs vitamins.
These fats and oils give us energy as well and provide the body with a source for heat.
Rains have begun and the cold is here again, we’ll all notice ourselves eating a little bit more as our bodies burn energy to keep warm.
And of course there is vanilla. Natural vanilla extract contains numerous antioxidants, including vanillic acid and vanillin. Antioxidants protect the body from damage from harmful components, such as free radicals and toxins.
With this in mind then let us set our self ready to prepare our vanilla cake and enjoy it as we get the beneficial nutrients.
Ingredients needed.
4 eggs
¼ or 250grams flour.
½ cup milk
2 tablespoons baking powder.
1 cup sugar.
1 teaspoon natural vanilla extracts.
Oil/margarine
Procedure
Break the eggs directly into your bowl or into a tiny bowl first, it is easier getting a shell out of a tiny bowl than when it’s on the large one.
Wisk the eggs for 5 to 6 minutes when using an electric mixture or blend with a hand Wisk until stiff
Add sugar and keep blending until the sugar melts
Add in the natural vanilla extracts
Blend for other 3 minutes to have a smooth paste
Sift the flour and add half of it into the egg mixture.
Fold the mixture with a cooking stick and half of the milk, fold gently so you do not deflate the mixture.
Add rest of the flour and then add the remaining milk.
Line your sufuria or baking tin using margarine.
Spread the mixture on the base of the sufuria evenly.
Bake you cake on a medium heat
To ensure the cake is cooked inside, stick a fork in it or a clean toothpick. If the fork comes out dry then your cake is well cooked.
Let your cakes cool down. You can have it with milk or juice, whichever your preference.