Are you looking for a quick and easy recipe that delivers big on flavor? Then look no further! This Sally Lunn cake recipe is a true gem, a simple yet delicious baked treat with origins in the charming city of Bath, England. It's incredibly versatile, perfect for breakfast with butter and jam, afternoon tea, or even as a dessert with a dollop of whipped cream. This homemade cooking masterpiece is surprisingly simple, making it ideal for even beginner bakers. Get ready to discover one of the best recipes for a truly delightful and satisfying experience!
Ingredients:
- 1 cup (240ml) lukewarm milk
- 1 teaspoon sugar
- 7 grams (2 ¼ teaspoons) fast-acting dried yeast (or 15 grams fresh yeast)
- 300g strong white bread flour, plus extra for dusting
- 1 teaspoon salt
- 50g unsalted butter, softened
- 1 large egg, lightly beaten
- Extra butter for greasing
Instructions:
Getting Started: Activating the Yeast
- In a large bowl, combine the lukewarm milk, sugar, and yeast. Gently stir and let stand for about 5-10 minutes until frothy. This ensures your yeast is active and ready to work its magic, leading to a beautifully risen cake.
Combining the Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. This simple step helps distribute the salt evenly throughout the batter for consistent flavor.
Bringing It All Together:
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Add the dry ingredients to the yeast mixture. Stir gently until just combined, avoiding overmixing. Overmixing can develop the gluten too much leading to a tough cake.
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Stir in the softened butter until well incorporated. The butter adds richness and moisture to the cake.
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Finally, gently fold in the beaten egg until the batter is smooth. Again, avoid overmixing.
Proving the Dough:
- Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for approximately 1 hour, or until doubled in size. A warm oven with the light on is a perfect spot. This proving process allows the yeast to produce carbon dioxide, giving the cake its light and airy texture.
Baking the Sally Lunn Cake:
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Preheat your oven to 200°C (180°C fan/Gas Mark 6). Grease a 20cm (8 inch) round cake tin generously with butter.
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Pour the risen batter into the prepared tin and bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely.
Tips for the Best Sally Lunn Cake:
- Use lukewarm milk: Too hot will kill the yeast; too cold will slow down the rising process.
- Don't overmix: Overmixing develops the gluten, resulting in a tough cake.
- Check for doneness: Use a skewer to test if the cake is baked through. If it comes out clean, it's ready.
- Serve warm: Sally Lunn cake is delicious served warm with butter and jam or honey.
Variations:
- Savory Sally Lunn: Instead of serving it sweet, try topping this versatile cake with savory ingredients like cheese, herbs, or roasted vegetables.
- Fruit-filled Sally Lunn: Add dried fruits like raisins or cranberries to the batter for extra flavor and texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Protein: 5-7g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This simple Sally Lunn cake recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. Perfect for a quick dinner idea or a delightful weekend treat, it’s a delicious dish that will impress your family and friends. Enjoy!