|
Mumsnetter ratings
|
||||||||||||||||||||
IngredientsFor 6 eggs (which is a reasonably substantial cake - how much you need depends a lot on the final shape):375g SR flour 185g plain flour 375g butter 375g caster sugar |
Handy HintThe recipe can be scaled up and down as needed depending what ridiculous shape your DC/DP has demanded. As a guide, 6 eggs is about right for a 2 litre pyrex bowl, 5 eggs will do an 8" round cake. It will be drier than normal sponge. I make about twice the stated quantity of buttercream and sandwich it in lots of layers. |
||||||||||||||||||||
MethodPreheat oven to 160 deg Csift flours together cream butter and sugar until fluffy add eggs one at a time, adding a spoonful of flour with each one Add flavouring if you want - grated lemon rind, or vanilla, or 2-3tblspns cocoa + 1 tblspn milk fold in remaining flour spoon into tin and make a dip in the centre with the back of a spoon bake until skewer comes out clean cooking time depends on the shape - anywhere from 1-1.5 hours | |||||||||||||||||||||
To discuss your culinary highs and lows join in our Recipes forum on Mumsnet Talk, and for packed lunch prowess see our Mumsnet Lunchbox Dos and Don'ts.
Mumsnetter Reviews