Bulk - Vanilla cake mix
1 large mix to store in the pantry to make into cakes. Like a packet/box mix but in bulk.
- 800 Grams Plain flour
- 750 Grams Caster Sugar
- 45 Grams Baking powder
- 5 Grams Bi Carbonate of soda
- 5 Grams Salt
- 35 Grams Corn flour
- Place all the dry ingredients excluding sugar into a bowl. Sift. (I sifted all into one bowl then sifted into a second bowl until all was combined as it was easier to handle). Add sugar and mix through.
- This dry mix will last as long as the shortest date on your ingredients. Take note and date your storage container. Label with the below wet ingredients to make the cake. Store in the pantry.
- ***To make a cake for a 21cm round cake tin.***
- 400 grams dry cake mix. 2 eggs (medium). 3 tablespoons softened butter. 2/3 cup milk. 1 teaspoon vanilla.
- Pre heat oven to 180°C
- Place dry cake mix into a bowl adding softened butter.
- Mix milk, vanilla and eggs into a small bowl and beat.
- Pour wet ingredients into the dry ingredients and mix well. (By hand or mix master.)
- Pour the cake batter into a lined cake tin and bake for approx 25 minutes or until a skewer comes out clean.
- Cool on a wire rack. Ice
- Store in a sealed container for approx 3 days in the the pantry
If you go through a lot of cakes and wish to make a bigger dry mix just double the ingredients listed. I say approx in how many cakes it makes because sometimes I make a 1 1/2 amount of cake mix to make a larger cake in a big tray. My mum likes a smaller cake so I halve the dry and wet ingredients for her much smaller tin. 1 single batch makes about 8-10 cup cakes. Yes you can freeze the completed cooked cake. Because I make variations on the amount of cake mix used so far I've not finished the bulk mix in an even amount. I just make up more and add the old to the new. Yes you can add choc chips or coconut or dried fruit etc, treat this mix like the average packet/box mix. Any questions I'm happy to answer them.