|Have your cake and drink it|
This Ovaltine cake is a tad plainer than I want it to be. It is light in texture, though the cake will be better if it is denser ( by reducing the baking powder by 1/8 tsp ). This recipe pretty much goes through the standard routine – whisk each ingredient for a minute before adding the next ingredient down the list. I sieved the dry ingredients followed by milk before giving the mixture a final whisk.
Inspired by Diane, with adaptions.
Prepare 2 6-inch AL tray.
Preheat the oven to 160 C.
Whisk in this order :
100g butter, softened
1 cup sugar ( 1.5 cup for sweeter option )
1 Tsp canola oil
½ cup Ovaltine + 1 Tbsp baking powder + 2 cups plain flour >> sieved
¾ cup low fat milk
Bake the cake in a preheated oven at 160C for 30 mins or until the skewer comes out clean.