The very simple way to make the perfect cake.
For me, this is the best and easiest cake you can make, even if you've never made one before. It's a simple all-in-one Victoria sponge. For other variations, look below the recipe. READ THE RECIPE BEFORE YOU START! Makes 2 layers in a 7 inch tin
Ingredients:
Self-raising flour- 220g/8 ounces
Baking powder - 1 teaspoon (to make it exact, use a measuring spoon and knock off the excess with a knife.)
Softened margarine or butter (margarine and Flora are better) 220g/ 8 ounces
Caster sugar- 220g/ 8 ounces
4 large eggs (if it has a red lion on it, you can eat any spare mix!)
A dash of vanilla essence
Method:
Pre-heat the oven to 170 degrees centigrade, 325 Fahrenheit or gas mark 3.
Take a very big bowl and sift in the flour and baking powder, holding it high so it becomes airier and then add all the other ingredients, give it a good stir and either whisk it or put it in a food processor. Make sure there is no more lumps. Dip a wooden spoon into the mix. If it doesn't easily come off, add a teaspoon of water and mix again.
Now divide the mix into 2 greased cake tins, level it and bake for 25 minutes. When it is ready, take it out of the tin, but loosen it by sliding a knife along the edge then leave it to cool for 10 minutes. To check if it needs more time in the oven, press the center down lightly and if it bounces up, it's good. If you're still not sure, you can stick a knife in the middle. When you pull it out and it's clean, you can defiantly know it's OK to eat.
Spread your filling across the inside of the layer and place the sponges together and finally sift some icing sugar across the top of the cake for that finishing touch and it's ready to eat!
VARIATIONS TO THE SPONGE
Chocolate cake: add 2 tablespoons of cocoa powder
Coffee and walnut cake: add 100g/4 ounces of finely chopped walnuts with 2 tablespoons of instant coffee and 2 dessertspoons of hot water.
Orange or Lemon cake: add the grated rind of the fruit and 2 dessertspoons of the juice.
HOW TO MAKE BUTTER-CREAM
This recipe makes enough to sandwich two sponges together, ideal for a filling. To cover the cake too, double the recipe.
Unsalted butter- 100g/4 ounces
Icing sugar- 225g/8 ounces
1 tablespoon of milk
Method:
Put the butter in a bowl and beat it until creamy. Next sift the icing sugar over the butter and stir it in, not all at once though. Add the milk and beat it all until it becomes very fluffy.
For chocolate butter-cream, add a tablespoon of cocoa powder
For coffee butter-cream, add 2 teaspoons of instant coffee
For orange or lemon butter-cream, add the rind of the fruit and 2 teaspoons of juice
Spread across the layer.
Ingredients:
Self-raising flour- 220g/8 ounces
Baking powder - 1 teaspoon (to make it exact, use a measuring spoon and knock off the excess with a knife.)
Softened margarine or butter (margarine and Flora are better) 220g/ 8 ounces
Caster sugar- 220g/ 8 ounces
4 large eggs (if it has a red lion on it, you can eat any spare mix!)
A dash of vanilla essence
Method:
Pre-heat the oven to 170 degrees centigrade, 325 Fahrenheit or gas mark 3.
Take a very big bowl and sift in the flour and baking powder, holding it high so it becomes airier and then add all the other ingredients, give it a good stir and either whisk it or put it in a food processor. Make sure there is no more lumps. Dip a wooden spoon into the mix. If it doesn't easily come off, add a teaspoon of water and mix again.
Now divide the mix into 2 greased cake tins, level it and bake for 25 minutes. When it is ready, take it out of the tin, but loosen it by sliding a knife along the edge then leave it to cool for 10 minutes. To check if it needs more time in the oven, press the center down lightly and if it bounces up, it's good. If you're still not sure, you can stick a knife in the middle. When you pull it out and it's clean, you can defiantly know it's OK to eat.
Spread your filling across the inside of the layer and place the sponges together and finally sift some icing sugar across the top of the cake for that finishing touch and it's ready to eat!
VARIATIONS TO THE SPONGE
Chocolate cake: add 2 tablespoons of cocoa powder
Coffee and walnut cake: add 100g/4 ounces of finely chopped walnuts with 2 tablespoons of instant coffee and 2 dessertspoons of hot water.
Orange or Lemon cake: add the grated rind of the fruit and 2 dessertspoons of the juice.
HOW TO MAKE BUTTER-CREAM
This recipe makes enough to sandwich two sponges together, ideal for a filling. To cover the cake too, double the recipe.
Unsalted butter- 100g/4 ounces
Icing sugar- 225g/8 ounces
1 tablespoon of milk
Method:
Put the butter in a bowl and beat it until creamy. Next sift the icing sugar over the butter and stir it in, not all at once though. Add the milk and beat it all until it becomes very fluffy.
For chocolate butter-cream, add a tablespoon of cocoa powder
For coffee butter-cream, add 2 teaspoons of instant coffee
For orange or lemon butter-cream, add the rind of the fruit and 2 teaspoons of juice
Spread across the layer.