1You will need two hundred and fifty grams of flour.
2Add one hundred and twenty-five grams of soft butter.
3The recipe asks for three quarters of a cup of sugar.
4Break two large eggs into the mixing bowl.
5Pour in half a litre of warm milk slowly.
6Use one and a half teaspoons of baking powder.
7The oven should be at one hundred and eighty degrees.
8Bake the cake for thirty-five to forty minutes.
9The tin is twenty centimetres across, which is perfect.
10Add a quarter of a teaspoon of salt.
11The cake should rise about five centimetres in the oven.
12Let it cool for at least twenty minutes before cutting.
13My kitchen scale only goes up to two kilograms.
14This piece of dough weighs about three hundred grams.
15Heat the oil for two or three minutes on medium.
16The recipe makes twelve small cakes or one large one.
17Stir the mixture sixty times, my mother always said.
18You need one third of a cup of cocoa powder.
19The water must be exactly one hundred degrees to boil.
20This old recipe is over seventy years old.