In the fourth episode of The Isolation Baking Show, we’re combining two classic baked goods into one delicious recipe. In this article, we’ll be discussing how to make Challah and Cake Pan Cake. This recipe is perfect for beginners and it yields a cake that is moist, flavorful, and perfect for sharing.
– 1 lb Challah bread
– 2 cups whole milk
– ¾ cup granulated sugar
– 4 eggs
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 1 cup cake flour
– 3 tsp baking powder
– ½ cup unsalted butter, melted and cooled
1. Preheat the oven to 350°F (180°C). Butter a 9×13-inch cake pan and set aside.
2. Cut up the Challah bread into small cubes and place them in a large mixing bowl.
3. In a separate mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the milk mixture over the Challah bread cubes and mix gently until the bread has absorbed all the liquid.
5. In a separate bowl, whisk together the cake flour and baking powder.
6. Gradually add the flour mixture to the bread mixture, stirring gently until well combined.
7. Add the melted butter to the mixture and stir well.
8. Pour the mixture into the prepared cake pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
10. Slice and serve with whipped cream, fresh berries, or your favorite topping.
– Cut Challah bread into small cubes and place it in a mixing bowl.
– Whisk together milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
– Pour mixture over bread then gently mix it.
– Gradually add in the flour mixture and melted butter while stirring to combine everything well.
– Pour mixture into a 9×13-inch cake pan and bake for 40-50 minutes.
– Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
– Slice and serve with your favorite toppings.