So I was bored this afternoon and decided to do something with rolled oats. I’ve been trying to incorporate oats into my diet for so long. I know that eating it as a cake with butter isn’t the right idea. But it’s a start. I’m figuring out a way to do a savory cake with oats, curd, vegetables and spices.Hopefully, it will be on the blog soon.
It’s just the basic sponge cake recipe, I just substituted half the flour for oats.
Oats and raisin cake Makes 12 slices
You will be needing
– 100gms plain flour
– 100gms oats, dry roasted till slightly brown and powdered
– 200gms sugar, powdered
– 200gms butter, softened
– 2 eggs, separated
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp vanilla extract
– A handful of raisins or sultanas
– A handful of the dry roasted oats to stir in and sprinkle over the top
– Butter and line a baking tin with parchment paper.
– Preheat oven to 180 degrees Celsius.
– Sift the plain flour, baking powder, baking soda thrice to make it airy. Keep aside.
– Cream the sugar, butter and egg yolks, till it becomes pale yellow and creamy. Add the vanilla extract.
– Using clean and dry bowl and beater, whip the egg whites till stiff peaks are formed.
– Add the sifted dry ingredients and oatmeal flour to the wet creamy batter. Do not beat. Fold till combined.
– Drop in the raisins and half of the toasted oats and fold in the egg whites carefully.
– Transfer the cake batter to the prepared cake tin. Sprinkle the top with the remaining toasted oats.
-Bake in a 180°C oven for 20-25 minutes, or until a skewer inserted into the middle of the cake comes clean.
Really sorry but this recipe is an absolute waste. It did nothing but ruin my oven.
Tina Dawson says
I’m so sorry that this happened, but can you tell me what went wrong, so we can both troubleshoot the problem together? Thanks!