- Caster sugar
- Vanilla Essence/extract
- Self raising flour
- Cocoa powder (if making a chocolate cake, replace 1/4 of flour for cocoa, more if you want)
This recipe can be used even if you have only 1 egg lying around and are craving some cake! All you need to do is weigh out your eggs (in the shell), and this is the amount of fat (butter/margarine), self-raising flour and caster sugar you need. To this mixture, add a bit of baking powder (although not essential). And bake at the standard 180C in a greased tin. I’ve even used this recipe to make cupcakes and a big mothers day cake, both turning out great.
As a standard recipe i use 3 medium eggs and a cap (lid) of vanilla essence.
- Cream fat and sugar
- Add whisked eggs and vanilla
- Sift in flour (and baking powder) and fold in (figure 8) – if you use a metal spoon it keep more of the air, as opposed to a wooden spoon.
Buttercream is a simple addition to any great cupcake – simply weigh out your butter (i use 4oz) and double it for the amount of icing sugar (8oz) – then add any flavour you want! It’s best to have the butter at room temperature (otherwise, use those arm muscles! … or an electric whisk), and if you’re finding that the icing sugar is flying round the kitchen add a few table spoons of milk. The more you mix the buttercream, the silkier and tastier it’ll be.
For my cream filling i whip double cream with the zest and juice of a lemon. I haven’t tried it yet, but an orange would work just as well.
This recipe is so easy and versatile. If you want to make a chocolate cake, just remove a bit of flour and add cocoa powder. Even when i haven’t followed this recipe to the T, it’s turned out great