I love making a small, soft cake for breakfast. It’s quick, uses simple ingredients, and I can bake it in an oven or on a coal pot when I’m outdoors. The cake turns a pale yellow, becomes fluffy, and smells like vanilla. Below I’ll walk you through how I make it, how I know it’s ready, and many tasty ways I eat it or serve it to others.
Ingredients and Equipment I Use
- Margarine — softened until spreadable
- Sugar — granulated white sugar
- Flour — plain all‑purpose flour
- Vanilla essence — a teaspoon for flavor
- Egg — one large egg
- Milk — a few tablespoons to loosen the batter
- Tin or shallow pan — a silver metal tin works well
- Chewing stick or kebab stick — to test doneness
- Coal pot with charcoal — optional if baking outdoors; an oven works too
Why I Start This Way
I cream the margarine and sugar first so air gets trapped in the mixture. That trapped air expands when the cake bakes and makes the crumb light. The egg gives structure and lift, vanilla gives a warm aroma, and milk keeps the batter moist. I keep steps simple so the cake is reliable whether I bake indoors or over coals.
How I Mix the Batter — My Easy Steps
- I put softened margarine and sugar in a bowl, then beat until the mix looks smooth and slightly pale yellow. This is the step that makes the cake light.
- I add the egg and vanilla essence, then mix until the batter looks glossy and uniform.
- I fold in flour in two parts so it mixes evenly. I pour in milk slowly until the batter falls in thick ribbons. I stop when the texture is neither runny nor stiff.
- I avoid overmixing once the flour is added to keep the crumb tender. If the batter seems too thick, I add a teaspoon of milk at a time.
How I Bake It — Coal Pot and Oven Options
- Coal pot: I light charcoal and wait for steady medium heat. I place a heat diffuser or flat tray on the pot so the tin won’t sit directly on flame. I grease the tin, pour in the batter, cover the pot, and keep the coals steady. After about 20–30 minutes I test with a kebab stick.
- Oven: I preheat to 170–180°C, grease and line the tin, pour in batter, and bake for 20–30 minutes. I use the same test stick method to check doneness.
How I Know the Cake Is Ready
- Stick test: I insert a clean chewing stick or skewer into the center. If it comes out clean or with a few moist crumbs, the cake is done. If batter sticks to the skewer, it needs more time.
- Top spring: I press the top lightly with my finger; it should spring back gently, not leave a dent.
- Edges: The cake should pull slightly away from the tin’s sides.
- Color: The surface should be a light, even pale yellow with no wet gloss.
- Smell: I can smell a warm vanilla and baked aroma; that tells me the interior is cooked through.
When I’m using a coal pot I watch the coals and rotate the tin once so heat cooks evenly. If the top browns too fast, I tent foil over the cake or reduce coals under the pot.
Simple Troubleshooting I Use
- Dense cake: I probably overmixed after adding flour or used cold ingredients; next time I warm eggs and milk to room temperature.
- Dry cake: I add a splash more milk to the batter or reduce baking time.
- Burnt top: I move coals away from direct flame or cover the cake with foil until the center is set.
- Uneven rise: I spread batter evenly and rotate the tin midway through cooking.
Things I Eat With the Cake
- Butter and jam: I spread soft butter and a bright jam—mango, guava, or strawberry—to balance sweetness.
- Honey and fruit: A drizzle of honey with banana, papaya, or pineapple slices adds freshness.
- Yogurt and citrus: Plain yogurt with lemon or orange zest makes the cake feel lighter and tangy.
- Peanut butter and banana: For a filling breakfast, I layer peanut butter and banana slices.
- Soft cheese and greens: Thin slices with cream cheese and a few watercress or baby spinach leaves create a sweet‑savory contrast.
- Nutella or chocolate spread: I use this when I want a richer, indulgent morning treat.
- Toasted coconut or nuts: I sprinkle toasted coconut flakes or chopped roasted peanuts for crunch.
- Compote or sauce: Warm mango, berry compote, or a simple caramel drizzle turns it into a weekend dessert.
- Tea and coffee: A bold milky coffee, ginger tea, or plain black tea pairs perfectly and completes the meal.
Ways You Can Also Eat It
- Make a breakfast sandwich: place a warm slice between two pieces of grilled plantain or a soft roll, add a smear of butter or peanut butter, and enjoy a portable breakfast.
- French toast twist: soak slices quickly in beaten egg and milk, pan-fry in a little margarine, and top with honey and fruit.
- Trifle-style: layer the cake with yogurt, chopped fruit, and nuts in a glass for a quick parfait.
- Picnic slices: cut into fingers and wrap in banana leaves or parchment for an easy snack on the go.
Storage and Reheating Tips I Use
- Room temp: I keep leftover cake covered on the counter for one day.
- Fridge: I store in an airtight container for up to three days; bring to room temperature before serving for best texture.
- Reheat: I warm slices on a skillet over low heat with a little margarine, or microwave for 10–20 seconds until warm.
- Freeze: I wrap slices tightly and freeze up to one month; thaw at room temperature or warm gently.
Final Thoughts from Me
This cake is forgiving, flexible, and keeps well with many toppings and pairings. I change small things—extra vanilla, a scattering of nuts, or a different fruit—to suit the morning mood. It’s a simple ritual that makes ordinary mornings feel a little celebratory. Try one version, then make it your own.