I get this basic cake recipe from an old cookbook my Mum used throughout my childhood. I'll be sure to update this post and credit it correctly when I have the chance.
Ingredients:
- 200g self-raising flour
- 4 medium eggs
- 200g softened unsalted butter (or cooking margarine)
- 200g caster sugar
- 2 tsp vanilla extract
Preheat the oven to 200 degrees/180 degrees fan/gas mark 6. Grease two round cake tins. In a bowl, cream the butter and sugar together, then beat in the eggs one by one. Add the vanilla extract and mix thoroughly.
Next, sift in the flour and stir until the mixture is completely combined. Divide the mixture evenly between the two cake tins and cook for twenty minutes. Once completely cooked, you should be able to pierce the sponge with a skewer and for it to be clean when you remove it. If the skewer has cake batter stuck to it, cook for a further 5-10 minutes.
Leave the sponge to cool, then sandwich both cakes together using jam, buttercream or frosting.
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