Chef's Wall

Description

<p>Basic sponge cake mix I use for birthday cakes, flavour it to suit.</p>

Yield

1 6in Cake

Preparation time

10 minutes

Cooking time

1 hour

Total time

1 hour,10 minutes

Ingredients

125grams butter (softened)

125grams caster sugar

125grams self raising flour

2 egg

1tablespoon baking powder

Instructions

<p>1. Preheat the oven to Gas Mark 4/180 C (160 C for a fan oven).</p>
<p>2. Grease and flour a 20cm (6-inch) deep cake tin. Line the base with baking parchment.</p>
<p>3. Put all the ingredients into a bowl and beat for about 2 minutes or until smooth.</p>
<p>4. Pour mixture into cake tin.</p>
<p>5. Cook for about 1 hour.  The cake is cooked when firm to touch or a skewer inserted into the center comes out clean.</p>
<p> </p>
<p><u><strong>Adding Flavours</strong></u></p>
<p><strong>Vanilla </strong>- add 1 teaspoon of vanilla essence.</p>
<p><strong>Chocolate </strong>- replace 25 g of flour with 25g of cocoa powder</p>
<p><strong>Coffee </strong>- add 2 tablespoons of instant coffee dissolved in 2 tablespoons of boiling water.</p>
<p><strong>Lemon </strong>- add the grated rind of 1 lemon and a squeeze of lemon juice.</p>
<p><strong>Orange </strong>- add the grated rind of 1 orange and a squeeze of orange juice.</p>

Notes

<p>Below are the quantities and cooking times needed for different size tins. </p>
<table border="1" cellpadding="1" cellspacing="1">
<thead>
<tr>
<th scope="col">
One quantity</th>
<th scope="col">
Cooking Time</th>
</tr>
</thead>
<tbody>
<tr>
<td>
2 x 18 cm (7-inch) round sandwich tins</td>
<td>
20-25 mins</td>
</tr>
<tr>
<td>
36 mini cup cakes</td>
<td>
10-15 mins</td>
</tr>
<tr>
<td>
18-20 regular cup cakes</td>
<td>
12-15 mins</td>
</tr>
<tr>
<td>
15 cm (6-inch) square deep cake tin</td>
<td>
1-1 1/4 hours</td>
</tr>
<tr>
<td>
15 cm (6-inch) round deep cake tin</td>
<td>
1-1 1/4 hours</td>
</tr>
</tbody>
</table>
<p> </p>
<table border="1" cellpadding="1" cellspacing="1">
<thead>
<tr>
<th scope="col">
Two quantities</th>
<th scope="col">
Cooking Time</th>
</tr>
</thead>
<tbody>
<tr>
<td>
1 large tiffin loaf</td>
<td>
1-1 1/4 hours</td>
</tr>
<tr>
<td>
20 cm (8-inch) square deep cake tin</td>
<td>
1-1 1/4 hours</td>
</tr>
<tr>
<td>
20 cm (8-inch) round deep cake tin</td>
<td>
1-1 1/4 hours</td>
</tr>
</tbody>
</table>
<p> </p>
<table border="1" cellpadding="1" cellspacing="1">
<thead>
<tr>
<th scope="col">
Three quantities</th>
<th scope="col">
Cooking Time</th>
</tr>
</thead>
<tbody>
<tr>
<td>
25 cm (10-inch) square deep cake tin</td>
<td>
1 1/4 -1 1/2 hours</td>
</tr>
<tr>
<td>
25 cm (10-inch) round deep cake tin</td>
<td>
1 1/4 -1 1/2 hours</td>
</tr>
</tbody>
</table>
<p> </p>

Source

Jane Asher Cakes For Fun book

Recipe Type

Course / Occasion

Season

Additional Info

Jane Asher Basic Sponge Cake