Simple loaf cake

Name: Simple loaf cake
Ingredients: 4 eggs; 2 cups sugar (250 ml cup); 1/4 teaspoon salt; 1 cup milk (250 ml); 2⅓ cups flour (250 ml cup); 1/3 cup oil (83 ml); 1 packet baking powder (10 g); 2 tablespoons oil for the pans; 2 tablespoons flour for the pans

Dessert - Simple loaf cake by Melina G. - Recipia

This simple loaf cake bakes in two pans and comes out fluffy, with a soft crumb and golden edges. The eggs, milk and oil go into a fine, sweet batter that slices well once it has cooled. I serve it with hot coffee. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Servings: 16. Approximately 230 kcal and 4 g protein per serving.

Ingredients

4 eggs
2 cups sugar (250 ml cup)
1/4 teaspoon salt
1 cup milk (250 ml)
2⅓ cups flour (250 ml cup)
1/3 cup oil (83 ml)
1 packet baking powder (10 g)
2 tablespoons oil for the pans
2 tablespoons flour for the pans

Preparation

1. Preheat the oven to 180°C. Grease two pans with 2 tablespoons of oil and dust them with 2 tablespoons of flour. 2. Separate the 4 eggs. Beat the yolks with the 2 cups of sugar. In another bowl, beat the whites with 1/4 teaspoon of salt until they hold their shape. 3. Add the yolks to the whites and mix until combined. Add 1 cup of milk, 2⅓ cups of flour, 1/3 cup of oil and 1 packet of baking powder, then mix again until no streaks of flour remain. 4. Divide the batter between the two pans. Bake for 20 minutes, until a toothpick inserted in the middle comes out without batter on it.

Notes

The milk can be replaced with 250 ml of unsweetened plant-based drink; the eggs and gluten from the flour remain. You can also serve it with a glass of cold milk, and the crumb is moister than that of a regular sponge cake. Dark pans brown the edges faster than light ones, so check them towards the end. Mine browned too much around the edges. Once cooled, keep it in a sealed container in the refrigerator for up to 3 days.