Prepare the Batter:
In a large bowl, beat the eggs with the sugar until the mixture is frothy and pale.
Gradually mix in the oil until the batter is smooth.
Add the vanilla pudding powder, vanilla extract, and baking powder, stirring until fully combined.
Prepare the Pan:
Preheat the oven to 180°C (350°F).
Grease a loaf tin with butter or oil and lightly dust with flour.
Bake the Cake:
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy!
Serving Suggestions:
Top with whipped cream or a scoop of vanilla ice cream.
Add fresh berries for a burst of flavor.
Dust with powdered sugar for a classic touch.
Serve with coffee or tea for a perfect afternoon treat.
Cooking Tips:
Beating the eggs and sugar thoroughly is essential for a light, fluffy cake.
Use room temperature eggs for easier mixing.
For an extra burst of flavor, add an additional teaspoon of vanilla extract.
Gradually incorporate the oil to maintain a smooth, non-greasy batter.
Nutritional Benefits:
Energy: Carbohydrates from the pudding powder and sugar provide a quick energy boost.
Protein: Eggs add valuable protein.
Healthy Fats: Using oil reduces the amount of saturated fat compared to butter.
Dietary Information:
Vegetarian: Suitable for vegetarians.
Not Vegan: Contains eggs and oil.
Gluten-Free Option: Can be made gluten-free with a suitable pudding powder.
Nutritional Facts (per serving):
Calories: 350
Total Fat: 20g
Saturated Fat: 2.5g
Cholesterol: 75mg
Sodium: 200mg
Total Carbohydrates: 38g
Dietary Fiber: 0g
Sugars: 25g
Protein: 5g
Storage:
At Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Store in the fridge for up to a week.
Freezing: The cake can be frozen for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
Simple Ingredients: Requires just a few pantry staples.
Unique Texture: Vanilla pudding powder creates a moist, fluffy cake.
Versatile: Perfect for any occasion and easily customizable with different flavors or toppings.
Comfort Food: A classic dessert that brings warmth and nostalgia.
10 Frequently Asked Questions:
Can I use other pudding powder flavors?
Yes, try flavors like chocolate or butterscotch for a fun twist.
Can I substitute the oil with butter?
Yes, melted butter can be used, but the texture will be slightly denser.
Is this recipe gluten-free?
Use gluten-free pudding powder to make it gluten-free.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Mix-ins like chocolate chips, nuts, or dried fruits add extra flavor and texture.
How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Can the cake be frozen?
Yes, freeze for up to 3 months. Thaw at room temperature before serving.
Is this cake suitable for diabetics?
This cake contains sugar, so it may not be suitable for diabetics. Consider using a sugar substitute.
Can this recipe be used for cupcakes?
Yes, adjust the baking time to 20-25 minutes for cupcakes.
Can I double the recipe?
Yes, double the ingredients and bake in a larger pan or make two loaves.
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