I’ve been baking since I was little. Well, when I was really little I remember sitting on the worktop watching my mum bake – that’s basically the same thing, right? And while I love books, I also love cake, and what I’d really like to do is combine my love of both into something delicious.
But you can’t just decorate a sponge, you actually have to make one too.
What follows is the basic sponge recipe as taught to me by my mum (thanks, Mum) and it involves only four ingredients:
The ratio of each depends on how much cake you want to make. My mum always taught me that the way to remember it was 1 egg for every 50g of all the rest of your ingredients. So, for example, if I was doing a two egg cake, it would require:
Three eggs would mean 150g butter, 150g sugar, 150g self-raising flour…you get the general idea.
My oven is a fan oven and I generally put my cakes in at 160 degrees. If you have a bigger cake, it will need longer in oven and if you have a smaller, one egg cake, it’ll probably take around 15-20 minutes to bake. The key thing is to keep an eye on it. But try not to open the oven door until it’s had at least 2/3 of its cooking time.
So yeah, any future recipes, any posts on cake decorating…it’ll likely be this cake recipe that’s the basis of it (unless otherwise stated). And if you’re wondering what kind of cakes I bake… from the good, the bad and the slightly falling apart, here’s some I made earlier:
So what do you think? Useful? Or do you have any baking tips for me? Let me know!