ترند جديد 🔥 خلونا نغلقو صفحة الكيك نهائيًا! الشاف غانو #اكسبلور #طبخ_جزائري

Ingredients

• 450 g All-Purpose Flour (sifted)
• 2 tsp Baking Powder (double‑acting)
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 5 large Eggs (room temperature)
• 300 g Granulated Sugar (measured with the same 250 ml cup used for dry ingredients)
• 1.5 tsp Vanilla Extract (optional but recommended)
• 0.5 tsp Almond Extract (optional, adds a subtle almond flavor)
• 250 ml Milk (warmed until hot but not boiling)
• 125 ml Water (hot)
• 250 ml Vegetable Oil (neutral oil, e.g., canola or sunflower)
• 50 g Cocoa Powder (for chocolate variation only; unsweetened)
• 1 tsp Instant Coffee Powder (for chocolate variation, enhances chocolate flavor)

Instructions

1. Prepare Dry Ingredients

   In a large bowl sift together the flour, baking powder, baking soda, and salt. If making the chocolate version, add the cocoa powder and instant coffee now and whisk to combine.

   Time: PT5M

2. Beat Eggs and Sugar

   In a separate bowl, crack the 5 eggs and add the granulated sugar. Whisk (or use a hand mixer) until the mixture becomes pale, thick, and the volume roughly doubles.

   Time: PT5M

3. Add Flavorings and Oil

   Stir in the vanilla extract, almond extract (if using), and the vegetable oil. Mix just until fully incorporated; the batter will look glossy.

   Time: PT2M

4. Combine Wet and Dry Parts

   Add half of the dry‑ingredient mixture to the egg‑sugar‑oil blend and stir gently. Pour in the hot milk and continue mixing until smooth. Add the remaining dry mixture, followed by the hot water, and give a final gentle stir until the batter is homogeneous and slightly glossy.

   Time: PT8M

5. Prepare the Cake Pan

   Grease the pan with a thin layer of oil, then lightly dust with flour (or use a mixture of melted margarine and flour). Tap out excess flour so the surface is smooth.

   Time: PT3M

6. Bake the Cake

   Pour the batter into the prepared pan, smooth the top with a spatula, and place in a pre‑heated oven. Bake at 350°F (180°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

   Time: PT35M

   Temperature: 350°F

7. Cool and Unmold

   Allow the cake to rest in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let it cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g