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Simply being mum baking cake12/24/2023 This takes me about 6-8 additions to work all the flour in. The gradually sift the combined flour into the large bowl, taking time to fold in the flour slowly. Sift the 2 flours together into another bowl. Then gradually (approx one egg amount at a time) add to the marg/sugar and stir in well. In a separate bowl, or jug, whisk together (lightly) the 6 eggs until consistent (yolk and white mixed well). In a large bowl (as this will be the bowl you add the other ingredients to also) cream together the margarine and sugar until it is pale in colour light and fluffy.Īdd the vanilla extract and stir in well. I use a ‘cake release’ spray rather than oil or butter. Grease a round cake tin minimum diameter size 8″ but you can go up to 10″. In the UK it would be 160 degrees in an electric fan oven (180 in non-fan), or Gas Mark 4. Pre-heat your oven to a moderate temperature. I keep these at room temperature for baking.Ģ00g (7oz) Plain Flour (All Purpose Flour in US)Ģ00g (7oz) Self Raising Flour ( see here on how to make SR flour from All Purpose – very easy) I use soft cooking margarine, as it’s easier to cream and is also less expensive.ģ50g (12oz) Caster Sugar (Superfine in US).Ħ Medium Free Range Eggs. I’ve used it time and time again.ģ50g (12oz) Margarine or Butter. ( There should have been more photo’s, but Google is having a little fun with me at the moment, and is selecting what it will and won’t upload to the blog)Īs someone who no longer buys birthday cakes but makes them, I can guarantee that this recipe will work. Brace yourself this is a long post, but I’ve included detail that I have gathered from a lot of experience, and countless mistakes. After much delay, then frustration at not being able to upload photos, I can finally post my simple birthday cake recipe as promised.
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