Ingredients:

  • 1/2 cup oil/melted butter
  • 3/4 cup powdered sugar
  • 1 cup milk
  • 1 tsp vanilla essence (or any essence of your choice)
  • 1 tsp custard powder (optional)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon lemon juice
  • 1/4 cup tutti frutti
  • 1 tbsp flour to coat the tutti frutti
  • a little oil and flour (for greasing)
  • 7 x 2 cake pan (you can use any cake pan)
  • parchment/butter paper
  • icing (optional)

Instructions:

  1. Put oil/butter in a bowl, use powdered sugar and shift it before putting in oil or butter
  2. Whisk the mixture until it turns white and no lumps remain.
  3. If adding custard powder, add a little milk to it until it is completely mixed.
  4. Add milk and mix well
  5. Add vanilla essence and custard powder and mix
  6. Add flour, baking powder/soda and shift them together
  7. Mix and make sure the batter is flowing easily
  8. Coat the tutti frutti in flour
  9. Mix in tutti frutti
  10. Preheat the oven to 350℉/180℃ or a pan with a lid
  11. Grease and flour a cake tin, then line it with parchment/butter paper
  12. Transfer the batter to the cake pans
  13. Sprinkle some tutti frutti on top of the cake
  14. Tap to release any trapped air
  15. Bake for 50-55 minutes or cook in a pan for 45-50 minutes
  16. Check whether it is cooked with a toothpick/knife, if it comes out wet or sticky then it is Still raw, but if it comes out clean, then it is cooked
  17. You can also add icing if you want; I decided to leave it as is.

Notes:

  • Your cake will not turn out well if the batter is dry
  • no clumps should remain
  • The convection setting on the oven works best