Cake recipe

Transferring this from word to blogger kinda ruined the format but here is my fave recipe for cake.

Most of the time if i am baking a cake this is the one i'm baking:

Butter-cake (also called Sponge-cake)

This recipe is very nummy, and can serve as a great base to other baked desserts. It makes a decent size cake or nine decent sized cup-cakes. I usually use a 22cm, round bake dish. If you like your cake to be extra vanillary, don’t double the vanilla essence I’ve put here, I have double it since the original. Personally, I never use an electric beater, I find that a whisk and a wooden spoon in alternation work better, and lead to a nicer out come.

Ingredients: (all are approximates)
125g butter or margarine

2tsp vanilla essence

¾ cup caster sugar

2 eggs

2cups self-raising flour

½ cup of milk

Method:

Prep:
- Preheat oven to 180C fan forced.

- Grease (or line with baking paper) a 22cm diameter baking dish.

- Quickly melt/soften butter in a microwave for a few seconds.

- Beat eggs with a fork in a small bowl and set aside for later.

Cake:

- In a large mixing bowl, beat butter, vanilla essence and sugar together until the mix is creamy (will still seem gritty as it is mostly just sugar).

- Add eggs in two goes, mixing and then beating between each. If you do choose to use an electric beater, add an extra 1 tablespoon of milk in here.

- Sift the flour into mixture at about ½ of a cup at a time and fold in. Between each ½ cup, add a ¼ of the milk and stir it in. Alternating like this will prevent the mixture becoming too difficult too stir.

- Make sure the mix has a decent consistency, and there are no large lumps. It should extremely slowly drop off the spoon if you list a chunk up. If not add a tiny bit more milk and stir in.

- Poor into baking dish. Try to get as much out as you can.
- Bake for 20 to 40 minutes. I have a very hot oven in comparison to most, and I usually put mine in for 25 minutes. It is a good idea to check it at every 10 minute interval, and also at every 5 minute interval after 20 minutes of being in the oven.

Cooling time:

- Leave to on a cooling rack still in the cake tin for at least 10 minutes, 20 is preferable.

- By now the cake is safe to be taken out of the dish and it shouldn’t fall apart. To do this, if you used baking paper, just turn it upside down. If you didn’t, still turn it upside down, try banging it. No luck? Get a butter knife loosen the edges a bit, turn it upside down, bang etc. If it still won’t come out, let it cool for a bit longer, get a spatula and good luck.

- Any imperfections on the surface can be covered with an icing of your choice. Its up to you to choose your own, I don’t know which one to pick to include in here. J

Enjoy! XD