Essential cake recipes
When I prowl the internet for inspiration of what cake to make next, it is highly unlikely that I'll follow the recipe given for the cake because of how well accustomed I've become to my trustworthy, simple and easily adaptable recipe.
There's nothing worse than taking a risk by following a new recipe step by step and gram for gram and then realising at the end of the bake that something's gone wrong and you're going to have to start all over again.
Because of that sinking feeling I've experienced too many times, I tend to religiously stick to this recipe unless it's absolutely unavoidable:
Makes three 7 inch cakes
For a sponge cake:
8 oz (225g)Self Raising flour
8 oz (225g) Stork margarine
8 oz (225g) Caster sugar
4 large eggs
1/2 tsp baking powder
Cake tin liners (http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1388771935225)
For a chocolate cake:
Take out half a tablespoon of flour and replace with a heaped tablespoon of cocoa powder
For a lemon cake:
Add the zest of a whole lemon and a squeeze (not too much - you don't want the consistency of the cake to change) of lemon juice.
To make the cakes:
There's nothing worse than taking a risk by following a new recipe step by step and gram for gram and then realising at the end of the bake that something's gone wrong and you're going to have to start all over again.
Because of that sinking feeling I've experienced too many times, I tend to religiously stick to this recipe unless it's absolutely unavoidable:
Makes three 7 inch cakes
For a sponge cake:
8 oz (225g)Self Raising flour
8 oz (225g) Stork margarine
8 oz (225g) Caster sugar
4 large eggs
1/2 tsp baking powder
Cake tin liners (http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1388771935225)
For a chocolate cake:
Take out half a tablespoon of flour and replace with a heaped tablespoon of cocoa powder
For a lemon cake:
Add the zest of a whole lemon and a squeeze (not too much - you don't want the consistency of the cake to change) of lemon juice.
To make the cakes:
- Preheat your oven to 170 degrees Celsius (my oven isn't very reliable so temperatures may vary)
- Place all the ingredients (this is the 'all in one method') into a bowl and using a stand or a handheld mixer - I have a Kitchen Aid Artisan Mixer and it's made baking so much easier! - and mix at a medium speed until everything is combined. (Use the flat beater attachment if you're using a Stand mixer)
- Whilst the ingredients are being mixed, line three 7 inch cake tins with the cake liners (so much easier than greasing and lining a tin!)
- Using a spatula (I prefer to use a spoonula!) scrape down the sides of the bowl and then mix for a few seconds at a high speed (you will see a slight change in the consistency and the mixture will turn a lighter colour).
- Divide the mixture equally between the three tins. I found that tapping the filled tins on the work top reduce the chance of the cake becoming domed.
- Bake the cakes on the same shelf (nearest the middle) in the oven for about 20 minutes. (check after 10).
- Poke the cake with a metal skewer once the time is nearly over and if it comes out clean, then the cakes should be done!
- When the cakes are out, allow them to cool for a few minutes in the tins then lift the liners out and let them cool completely on a cooling rack.
Comments
Post a Comment