Vanilla cake

Mix the powder with the wet ingredients specified on the packet, then bake in a greased tin in a preheated oven. Many cakes bake at about 175 °C; start checking when the packet’s suggested baking time is nearly up.

Insert a skewer into the centre: it should come out clean or with a few dry crumbs, not wet batter. The centre should spring back lightly when pressed.

Let it cool completely before wrapping it tightly or putting it in an airtight container; wrapping it while warm can make the surface sticky. Keep it away from heat and direct sunlight.

Yes. Divide the batter among paper cases, filling each about two-thirds full, and begin checking them earlier than a full-size cake; a skewer inserted into the centre should come out clean.

Follow a tested egg-free cake recipe rather than swapping ingredients at random: eggs affect how the cake holds together as well as its texture. A mashed banana or yoghurt may work in some recipes, but can change the flavour and crumb.

Vanilla pudding has more carbohydrate per 100 g: 95.4 g, compared with 83 g in vanilla cake. Vanilla cake has more protein: 6.6 g per 100 g, compared with 0.46 g in vanilla pudding.