Simple, reliable recipe for a classic vanilla circle cake baked in an 8-inch (20 cm) ring mould (about 2–2.5 inch / 5–6 cm deep). Yields about 8–10 slices.
Ingredients (metric first)
240 g all-purpose flour (≈ 2 cups)
200 g granulated sugar (≈ 1 cup)
180 g unsalted butter, softened (≈ 3/4 cup + 2 tsp)
3 large eggs (room temperature)
160 ml whole milk (≈ 2/3 cup), room temperature
1½ tsp baking powder
½ tsp fine salt
2 tsp vanilla extract
Mould prep
Wash and dry your Rahman Steels ring mould.
Since it’s non-stick, lightly grease the inside with butter or oil (a thin smear is enough). For best release, line the base with a round parchment disc and grease the parchment lightly. Dust the sides lightly with flour and tap out the excess.
Method — numbered steps
- Preheat the oven to 175°C (350°F) (conventional). Position the rack in the middle.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together for 3–5 minutes until pale and fluffy (use an electric mixer or stand mixer). This traps air and gives a lighter cake.
- Add the eggs: Add the eggs one at a time, beating briefly after each addition to keep the mixture emulsified. Scrape the sides of the bowl. Stir in the vanilla.
- Combine the dry ingredients: Sift together the flour, baking powder, and salt.
- Alternate adding milk and dry ingredients: With the mixer on low, add the flour mixture and milk in three additions, starting and ending with the dry (⅓ flour, ½ milk, ⅓ flour, ½ milk, final flour). Mix just until combined; stop when no dry streaks remain to avoid a tough cake.
- Transfer to the mould: Scrape the batter into the prepared Rahman Steels ring mould. Smooth the top with a spatula. Fill the mould to about ¾ full (the batter will rise).
- Bake: Bake at 175°C for 30–40 minutes. Start checking at 25–30 minutes: a toothpick inserted near the center should come out with a few moist crumbs (not raw batter), and the top should spring back when gently pressed. If the top browns too quickly, loosely cover it with foil.
- Cool in the mould briefly: Remove from the oven and let the cake rest for 8–12 minutes in the mould; this time is long enough for it to set but not so long that steam makes the bottom soggy.
- Unmould and cool completely: Run a thin knife around the inner edge if needed, invert onto a wire rack, remove the parchment, and cool completely before slicing or decorating (30–60 minutes). Cooling fully helps achieve cleaner slices and better crumb.
Tips and tweaks
For a lighter sponge (whisked egg) method, separate the eggs and beat the whites to soft peaks, then fold them in — this requires a slightly different technique.
To make a chocolate cake: replace 30 g of flour with 30 g cocoa powder (sifted).
For a moister cake, substitute 30–40 ml of milk with sour cream or yogurt.
For even rise, rotate the ring mould halfway through baking if your oven has hot spots.
Use an oven thermometer if you are unsure about your oven’s temperature.
Storage
At room temperature in an airtight container: 2–3 days.
Refrigerate (well wrapped): up to 5 days — bring to room temperature before serving.
Care for your Rahman Steels ring mould
Wash with warm, soapy water and a soft sponge. Avoid harsh abrasives to protect the non-stick finish.
Dry thoroughly and store stacked with a soft layer (paper towel) if stacking with other pans.
Troubleshooting quick guide
Dense cake: This can happen from under-creaming the butter and sugar or from over-mixing after adding the flour. Beat the butter and sugar longer next time and fold gently.
Sinking center: This may be due to underbaking or overmixing. Make sure to bake fully and don’t open the oven early.
Sticking: Add a parchment disc, or grease and flour the mould a bit more next time. Chill the cake for 5–10 minutes in the mould before inverting for a cleaner release.
