Wednesday, 14 June 2017

Basic Small Cake Recipe/Formula

this cake is a little darker and treaclier as I've used Demerara sugar
All ingredients - roughly the same weight
- eg: if using 3 eggs - increase the other ingredients accordingly to same weight
Oven: approx. 180deg. C - fan.

4ozs. sugar (caster, demerara, etc.)
4ozs. butter - softened
1 tsp. vanilla
or 1/2 almond and 1/2 vanilla
4ozs. self-raising flour 
(or plain flour + a good heaped teaspoon of baking powder)
2 eggs - weighing approx. 4 ozs.  

favourite jam, preserve or jelly US :o)

Beat the sugar, butter and essence together till creamy.
Beat in 1 egg plus a tablespoon of the flour.  You can sift the flour, though not essential.
Repeat with the 2nd egg.
Stir in the remaining flour.

If the mixture is too heavy, whisk in a little milk or some warm water.

Place mixture in a greased tin, or use a paper liner. 
Put some dollops (teaspoons) of jam on the top - smooth over if wanted.

I have found that my jam always seems to sink to the bottom!  However, the taste of the cake is still really good.  
If anyone knows a method of making the jam 'not sink' - please let me know :o)

Bake for approx. 40/50 mins, but do check to see if cooking ok.  If browning too quickly, but still not cooked through, place some foil lightly on top.  Check again during cooking.

This is a fairly basic cake recipe so you can add -
some dollops of jam on top
fruit on the base of the tin so you have an upside down cake.
Split the cake when cool and have jam and/or whipped cream in the middle
.... your imagination here :o)  .....

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