- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the Rectangular mold on the Perforated Baking sheet.
- Mix the Dry Ingredients: In a mixing bowl, whisk together the flour and baking powder until well combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until light and fluffy. Gradually add the vegetable oil and milk, mixing until well incorporated.
- Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until the mixture is just combined. Be careful not to overmix; a few lumps are okay!
- Pour the batter into the Forteez Rectangular mold, spreading it evenly.
- Bake: Place the mold on the perforated baking sheet in the preheated oven. Bake for 40 to 45 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the cake from the oven and let it cool in the mold for about 5 minutes before unmolding. To unmold: Place a second perforated baking sheet, face down, over the Rectangular mold. From the bottom perforated baking sheet holding the mold, flip over, securing the top baking sheet with your hand in the middle of the sheet. Once flipped, carefully peel the mold off. Re-flip your unmolded cake with the baking sheets to ensure it is right-side up. Cut while warm or cool. Place it on a wire rack to cool completely.
- Serve: Slice into portable pieces. Enjoy your Handheld Grab-and-Go Cake without the need for utensils!
Optional Add-ins:
- 1–2 tsp vanilla extract or almond extract
- Zest of 1 lemon or orange
- ½ cup cocoa powder (reduce flour slightly)
- 1 cup chopped fruit, nuts, or chocolate chips
Enjoy cooking and baking from our bon COOK kitchen to yours!
