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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). | 2. Butter a 9-inch round layer pan and line with a parchment circle. | 3. In a small saucepan, heat the milk and butter to almost boiling. | 4. Set aside. | 5. Sift together the flour, baking powder, and salt in a triple sifter. | 6. Set aside. | 7. Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. | 8. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. | 9. Scrape the sides of the bowl occasionally. | 10. The mixture will thicken and turn light yellow in color. | 11. Reduce mixer speed to medium. | 12. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. | 13. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. | 14. Increase mixer speed to medium-high and beat 10 seconds. | 15. The batter will be very thin. | 16. Remove the bowl from the mixer and quickly pour the batter into the prepared pan. | 17. Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch. | 18. Set on a cake rack to cool for about 10 minutes. | 19. Run a thin knife around the sides of the pan to loosen. | 20. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. | 21. Invert again to finish cooling right-side up. | 22. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. | 23. For longer storage, freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/2	cup		74.42	5.8316	3.843	3.9894
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
cake flour	1	cup	sifted	495.94	106.9011	11.234000000000002	1.1782
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
superfine sugar	3/4	cup		580.5	149.97	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.