How do you make cake?

Question

No details

Answer 1

Bake it!

Answer 2

Here is an easy recipe:

INGREDIENTS
1 1/2 cups white sugar
1/2 cup water
6 eggs, separated
1 cup all-purpose flour
1 teaspoon cream of tartar
DIRECTIONS
Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured.
Boil the sugar and water until it reaches the thread stage, 230 - 234 degrees F (110 - 112 degrees C). Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.

Bon Apetite.

Answer 3

As I don't know what kind of cake you want try this
Old-fashioned Cherry Cake
Ingredients
8 oz (225 g) butter at room temperature
8 oz (225 g) caster sugar
4 large eggs, lightly beaten
8 oz (225 g) plain flour
½ teaspoon baking powder
9 oz (250 g) glacé cherries, quartered
4 oz (110 g) ground almonds
a few drops almond essence
2 level tablespoons demerara sugar
1 tablespoon milk

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a round cake tin, 8 inches (20 cm) in diameter and 4 inches (10 cm) deep. Line the base and sides of the tin with greaseproof paper or baking parchment, then grease the paper.

Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.

Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Store in a tin.

OR Coconut Lime Cake
For the compote:
2 oz (50 g) desiccated coconut
2 limes
6 oz (175 g) self-raising flour
6 oz (175 g) caster sugar
6 oz (175 g) soft margarine or butter
3 large eggs, lightly beaten
2 level tablespoons dried coconut milk powder
1 rounded teaspoon baking powder

For the icing:
3 limes
8 oz (225 g) icing sugar
Pre-heat the oven to gas mark 3, 325°F (170°C).
You will also need two 8 inch (20 cm) sponge tins 1½ inches (4 cm) deep, the bases lined with silicone paper (parchment).

For the cake, start off by grating the zest of the 2 limes on to a small saucer, then cover that with clingfilm and set on one side. Next, measure the desiccated coconut into a small bowl, then squeeze the juice of the limes and pour this over the coconut to allow it to soften and soak up the juice for an hour or so.

To make the cake, just take a large, roomy bowl and sift in the flour, lifting the sieve up high to give the flour a good airing. Then simply throw in all the other cake ingredients, including the lime zest and soaked coconut, and with an electric hand whisk, switched to high speed, whisk everything till thoroughly blended – about 2-3 minutes.

Now divide the mixture equally between the two prepared tins, smooth to level off the tops and bake on a middle shelf of the oven for 30-35 minutes, or until the centres feel springy to the touch. Allow the cakes to cool in the tins for 5 minutes, then turn them out on to a wire rack to cool completely, carefully peeling off the base papers. They must be completely cold before the icing goes on.

To make the icing, begin by removing the zest from the limes – this is best done with a zester as you need long, thin, curly strips that look pretty. Then, with your sharpest knife, remove all the outer pith, then carefully remove each segment (holding the limes over a bowl to catch any juice), sliding the knife in between the membrane so that you have the flesh of the segments only. This is much easier to do with limes than it is with other citrus fruits. Drop the segments into the bowl and squeeze the last drops of juice from the pith.

Now, sift the icing sugar in on top of the limes a little at a time, carefully folding it in with a tablespoon in order not to break up the lime segments too much. When all the sugar is incorporated, allow the mixture to stand for 5 minutes, then spread half of it on to the surface of one of the cakes and scatter with half the lime zest. Place the other cake on top, spread the rest of the icing on top of that and scatter the rest of the zest over. Then place the cake in the fridge for 30 minutes to firm up the icing before serving

Answer 4

Depends on what type of cake you want to bake
be a bit more accurate

Answer 5

Chocolate Cake
1. Chocolate
2. Bread 3lbs
3. cream

1. put all the bread into a big thing.
2. put chocolate inside
3. add cream on the outside.
4. bake and enjoy!

Answer 6

Got to the store, buy a cake mix, and follow the directions...

Answer 7

Here's a link to my article about cake with a recipe for coconut cake.

http://www.ahherald.com/food/2005/ft_050609_cake.htm

Chef Mark

Answer 8

Follow directions on box.