There’s something really special about a home made cake – and they are very easy to make.
If you own a food processor (aka whizzer) the preparation time for this recipe is under ten minutes.
This how to make a cake recipe will make one big sponge cake or lots of small cupcakes. Big or small, they are delicious filled with strawberry jam and whipped fresh cream, or smothered in lemon icing with a glazed cherry on top.
You might also like to try Fruit Slice Recipe.
Oh, did I mention how wonderful your home will smell
To make things really easy, I use a cup measure – the cup should hold approx 250 ml / 8 fl oz of liquid.
How to Make a Cake – Ingredients
- Two-thirds cup of castor sugar
- One-third cup of water
- 125 g butter (or usual spread)
- 1 tea spoon vanilla essence
- 3 eggs
- 2 cups self raising flour
How to Make a Cake – Method
- Put the sugar and water in a saucepan and gently heat until sugar is dissolved
- Put the butter, vanilla essence and eggs in the food processor and whiz
- Add the sugar/water mix and whiz some more
- Add the flour and whiz again until smooth
- Pour the mixture into prepared tin – line with baking paper if cooking one big sponge cake (see photo above) – use small paper cake holders if making cupcakes
- Bake in moderate oven until risen and brown on top – about 30 mins for one big cake – around 10 mins for cupcakes
- Take cake/s out of tin after a minute or two and allow to cool completely on a wire rack
- For one big sponge cake, cut in half horizontally and spread a thick layer of strawberry jam and whipped fresh cream (see photo above)
- For small cupcakes, scoop out a circle from the top of each cake – spoon in some jam and whipped fresh cream – pop the scooped bit back on top
- Or, make lemon icing by mixing icing sugar with just enough lemon juice to make a spreading consistency – spread on top
- For a nice effect, add a glace cherry on top of the lemon icing
- Make lime icing – as for lemon icing, but use lime juice instead
- Serve with fruit and whipped fresh cream on the side
- To test if your cake is cooked, gently stick a metal skewer into the thickest part – it’s cooked if the skewer comes out with no wet sticky bits on it
- Make ‘any-number’ birthday cake by baking the cake in an oblong tin – when cool cut out the desired number/s and decorate
- Use left-over cake bits to make a trifle (recipe coming soon)
- Children’s birthday cakes look super completely covered in icing (top and sides) then decorated with lollies – irresistible!
- Make individual birthday cup cakes and decorate to your heart’s content – perhaps colour coordinated for boys and girls
- Sponge cakes and cup cakes freeze well
- Double the quantities and make two large sponge cakes. When completely cool, wrap one in foil and freeze for future use
- Freeze individual cup cakes – perfect for the school lunch box
What are you waiting for? Don’t wait for a birthday or christening, make a cake today and fill your home with wonderful baking smells.
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