A plain cake is a simple, soft and delicious homemade treat that is perfect for breakfast, afternoon tea or family gatherings. Made with everyday ingredients such as flour, eggs, sugar, butter and milk, this classic vanilla cake is easy to prepare even for beginners.
Recipe details
Preparation time
15 minutes
Baking time
30–40 minutes
Servings
6–8 slices
Difficulty
Easy
Ingredients
1½ cups all-purpose flour
¾ cup sugar
½ cup butter, softened
2 large eggs
½ cup milk
1½ teaspoons baking powder
1 teaspoon vanilla essence
A small pinch of salt
Use a standard 240 ml measuring cup for consistent results.
Step-by-step instructions
Step 1: Prepare the dry ingredients
Sift the flour, baking powder and salt into a bowl. This helps distribute the baking powder evenly and makes the cake lighter.
Step 2: Beat butter and sugar
In another bowl, beat the softened butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla essence.
Step 3: Make the cake batter
Add the dry ingredients gradually, alternating with the milk. Mix gently until the batter is smooth. Avoid overmixing, as this can make the cake dense.
Step 4: Prepare for baking
Preheat the oven to 170°C. Grease a 7-inch round cake tin and line the base with baking paper. Pour in the batter and gently tap the tin to release large air bubbles.
Step 5: Bake the cake
Bake for approximately 30–40 minutes, until golden. Insert a toothpick into the centre; if it comes out clean or with a few dry crumbs, the cake is ready. Let it cool before removing it from the tin.
Tips for a soft and fluffy plain cake
Bring the eggs, milk and butter to room temperature before mixing.
Measure ingredients accurately.
Do not overmix after adding the flour.
Avoid opening the oven during the first 25 minutes.
Allow the cake to cool before slicing to prevent crumbling.
No oven? You can bake the cake in a covered, heavy-bottomed pot on the stovetop using a suitable heat-safe cake tin and a low flame. The cooking time will vary, so check the centre with a toothpick.
Serving suggestions
Serve plain cake with tea, coffee or a glass of milk. You can also dust the top with powdered sugar or add a little lemon zest for a fresh flavour. Store the cooled cake in an airtight container to help it remain soft.
Preparation information
Preparation time
20 minutes
Cooking time
20 minutes
Servings
10–12 rolls
Difficulty
Easy
Ingredients
10–12 spring roll wrappers
1 cup finely shredded cabbage
1 medium carrot, grated
1 medium potato, boiled and mashed
½ cup chopped green beans
1 medium onion, finely chopped
2 green chillies, chopped (optional)
1 teaspoon ginger-garlic paste
½ teaspoon black pepper powder
½ teaspoon chilli powder (optional)
1 tablespoon soy sauce (optional)
Salt to taste
2 tablespoons cooking oil for the filling
Oil for deep-frying
For sealing: Mix 2 tablespoons of flour with a little water to make a thick paste.
Step-by-step preparation
Step 1: Prepare the vegetable filling
Heat 2 tablespoons of oil in a pan. Add the chopped onion and ginger-garlic paste, then sauté until fragrant. Add the carrots, cabbage and green beans. Cook for 3–5 minutes, stirring regularly.
Step 2: Add spices and potato
Add the mashed potato, green chillies, black pepper, salt and soy sauce if using. Mix well and cook until the vegetables are tender but not watery. Let the filling cool completely.
Step 3: Fill and roll
Place a wrapper on a clean surface. Add 1–2 tablespoons of filling near one edge. Fold in both sides, roll tightly and seal the final edge with flour paste.
Step 4: Fry until crispy
Heat oil over medium heat. Fry the rolls in small batches, turning occasionally, until golden brown and crisp. Remove and drain on a wire rack or paper towels.
Step 5: Serve hot
Arrange the vegetable rolls on a serving plate. Serve immediately with tomato ketchup, sweet chilli sauce or homemade garlic sauce.
Tips for perfect vegetable rolls
Avoid excess moisture: Cook the vegetables until the filling is relatively dry so the wrappers do not become soggy.
Cool the filling: Hot filling can soften the wrappers and make rolling difficult.
Seal properly: Use flour paste along the edges to prevent the rolls from opening during frying.
Keep the oil at medium heat: Oil that is too hot can brown the outside before the rolls become properly heated through.
For a healthier option: Brush the rolls lightly with oil and cook them in an air fryer at 180°C until golden, turning halfway through.
Serving ideas
Vegetable rolls are ideal for family gatherings, children's snacks, Ramadan iftar, birthday parties and evening tea. You can also add sweet corn, mushrooms, paneer or finely chopped capsicum to customise the filling.
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