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Two minutes of work, a million views: A chef baked the "lightest cake in the world"
A talented British chef has published a remarkably simple and incredibly effective recipe, and the network has responded accordingly
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Pie
Ticket
Walla!
Food
Wednesday, June 16, 2021, 6 p.m.
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We do not want to annoy Dor Moshe too much, or make too much of a mess in the baking power we have become in recent years, but sometimes we feel like a slightly different cake.
To the delicious Instagram page of Walla!
Food
you will not misunderstand us - we have a lot of room in the heart (and stomach) for perfect creations like these brownies, or this summer roulade (or the even more sophisticated version of crack pie, and we can go on), but you know how it is - a simple and hot cake that just came out From the oven you will do the work and win every day of the week.
And if it corresponds with the past of the slightly complex Israeli confectionery - and does not require * any * measuring tools on the road - what good.
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A soft and light yogurt cake
To the full article
Basic, but works.
Chloe Dixon's Cake:
View this post on Instagram
A post shared by Chloe's Cookbook (@chloescookbook)
Luckily for us (and for you), that was exactly Chloe Dixon's goal.
The excellent chef from Brighton, no less excellent in the UK, published a very quick recipe for a yogurt cake a few weeks ago, with one familiar trick and zero unnecessary dishes in the sink.
She called it, with justifiable simplicity, "the lightest cake you will ever make."
More than a million Instagram and tic-tac-toe views afterwards, and hundreds of thousands of likes and comments of course, made it clear that she had come up with something basic here, even if some of the network thugs thought it was a minefield.
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From each, one tip.
Dixon's Cake (Photo: Walla !, Screenshot)
So what's really going on here?
Each of the yoghurt is poured into a bowl, and is then used as the only measuring device you will need.
Once oil (yes, oil filled the container, we'll get back to it), three eggs, quick whipping, then twice more sugar (yes, we'll get back to that too) and three times puffed flour (or plain flour with a bag of baking powder).
She mixes everything, transfers to a pan and puts in a preheated oven at 180 degrees for half an hour - and that's it.
Seriously, this is it.
Oh, sorry, she has one tip - you can change the yogurt if you like, and even go for something in the flavors, which will affect the end result.
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To the full article
"Need to have some fun."
Dixon:
View this post on Instagram
A post shared by Chloe's Cookbook (@chloescookbook)
The publication, as mentioned, drew countless compliments and astonishment, but also comments (slightly petty in our opinion) regarding the amounts of oil and sugar.
"It's * a lot of * sugar, and a frightening amount of oil," commented one of the surfers, who quickly aroused Dixon's fans, and strongly recommended "relax," because "it's a cake, and you should have some fun."
A Spanish follower stressed that "we make it here all the time, but we use olive oil and lemon yoghurt which adds a bit of punch", while a French surfer raised the tip distribution one step higher and recommended cocoa powder that would make the cake more chocolatey.
Dixon herself, who publishes quite a few such great basic recipes on the successful blog "chloescookbook" and is certainly accustomed to comments, said that the amount of sugar is reasonable compared to other famous British cakes, and emphasized that the recipe does not contain a gram of butter.
We, of course, have taken sides in this bizarre debate.
And you?
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