I have tried many cakes over the years. Some disastrous and some good. I always end up falling back on my basic sponge/pound cake recipe. It's dependable in it's results so no waiting with baited breath to see if it sinks burns takes too long to cook or remembering a huge complex list of ingredients. Easy to add a variety of flavours and frostings to ring the changes. A large round cake is too big for the two of us so I tend to make them in loaf tins. Easier for storing and slicing. I do like a sandwich cake so I have to use two x 2lb loaf tins per cake.
Basic Recipe Ingredients
100gms/4oz self raising flour
100gms/4oz soft margarine
100gms.4oz caster sugar
2 eggs beaten
Cream the margarine until really creamy Add sugar and beat again until really light and fluffy. This bit is important for a nice light cake I know it's boring but it's worth it.
Add the beaten egg a little at a time and beat well. It may go curdly but don't worry it will be OK
Sift the flour in gradually and stir in gently.
Divide the mixture between two greased lined 2lb loaf tins and bake at 180.C/160'C Fan/350.F/Gas 4 for about 15-20 minutes until the cakes feel springy on top.
Allow to cool before removing from the tin.
Butter Cream Frosting
100gms/4oz butter softened
200gms/8oz icing sugar
Cream the butter and gradually add the icing sugar.
Beat until light and fluffy.
Spread a layer on one cake then place the other cake on top. Spread a layer of the butter cream on top of it.
Add the grated rind of half a lemon and the juice to the cake mix.
Add grated rind and juice of half a lemon to the frosting.
Add 1teaspoon of coffee essence or some very strong coffee to the cake mix.
Add 1 teaspoon coffee essence to the frosting
or make some fudge frosting which is lovely.
2 tablespoons milk
2 tablespoons soft brown sugar
4 teaspoons golden syrup
200gms/8oz icing sugar
Melt the butter milk sugar and syrup in a saucepan
Beat in the icing sugar.
Pour into a bowl and allow to cool.
Substitute 1 heaped tablespoon flour with 1 heaped tablespoon of cocoa.
You can add chocolate chips too
Add 1 tablespoon cocoa powder and a little milk to the basic recipe
I find soft margarine makes a lighter cake than butter but it is your preference.
[image: Matcha Blondies] As some of you may have noticed, since trying matcha in baking a few years ago, with this matcha, rhubarb and chocolate cake, I’ve...