A blog about making and doing.
Cooking, sewing, patchwork, knitting, gardening, teaching, learning and loving.
Follow me as I create little treasures to be loved, to be eaten and to be cherished. I am happy when I am making, especially when it's a gift for someone or to welcome loved ones. When I am not making something it is because I am at work (making trouble) or asleep (making plans) or somewhere making mischief.
eggs, this will give you a really rich yellow cake
caster sugar, plus a little extra for dusting the finished cake
2 tsp baking
margarine or soft butter at room temperature, plus a little extra to grease the
To serve, good-quality
strawberry or raspberry jam, whipped
double cream (optional) or thick
the oven to 180C/350F/Gas 4.
flour 2 x 20cm/8in sandwich tins
softmargarine to a mixing bowl and
whisk in sugar until almost white.
4. Crack in
the eggs and a spoonful of flour and whisk until combined.
and add in along with baking powder, whisk gently until combined.
way to do this is with an electric hand mixer, but you can use a wooden spoon.
Put a damp cloth under your bowl when you’re mixing to stop it moving around.
Be careful not to over-mix – as soon as everything is blended you should stop.
The finished mixture should be of a soft ‘dropping’ consistency – it should
fall off a spoon easily.
mixture evenly between the tins: this doesn’t need to be exact, but you can
weigh the filled tins if you want to check. Use a spatula to remove all of the
mixture from the bowl and gently smooth the surface of the cakes.
tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted
to open the door while they're cooking, but after 20 minutes do look through
the door to check them.
are done when they’re golden-brown and coming away from the edge of the tins.
Press them gently to check – they should be springy to the touch. Remove them
from the oven and set aside to cool in their tins for five minutes. Then run a
palette or rounded butter knife around the inside edge of the tin and carefully
turn the cakes out onto a cooling rack.
your cakes out of the tins without leaving a wire rack mark on the top, put the
clean tea towel over the tin, put your hand onto the tea towel and turn the tin
upside-down. The cake should come out onto your hand and the tea towel – then
you can turn it from your hand onto the wire rack.
to cool completely.
assemble the cake, place one cake upside down onto a plate and spread it with
plenty of jam. If you want to, you can spread over whipped cream too or extra thick custard.
the second cake, top-side up. Sprinkle over the caster sugar.
Chocolate:Replace 1oz of flour with 1oz cocoa
Dissolve a dessert spoon of coffee granules in a dessert spoon of hot water and
add with eggs when cool.