I do a batch of fairy cakes for my DCs every Friday. Soft Stork margarine, all in one method (2 egg mix) I used to use butter/buttery spread or sunflower marg but somehow the Stork is more cakey.
Question is, I'm doing a fruit cake and a sponge cake for my parents Golden Wed.Ann. (Fruit cake will be Christmas cake recipe) Probably about 10" diameter sponge. Would you use the traditional cream in method for a cake this size or all in one? TIA
It shouldn't make any difference what method you use. I agree with Stork for sponge cake too, much better than just marg. Would only use unsalted butter in fruit cake tho. Incase you don't already know you will need 8 egg mix quantities for a nice deep 10" sponge cake
I don't know what sort of cake you are thinking of, or quite what depth! I would have thought that a 10" Rd cake would need something more like 5 or 6 eggs. A 10" Square cake would still be fairly deep at 8 eggs. I would use that for an 11" Square (Madeira).
A cake cone is a wide-mouthed cup or dariole, made out of aluminium usually. You place it in the middle of the pan, spoon your mix all around it and put some in the cone (to the same height). The cone will conduct heat into the middle of the cake ensuring a shorter cooking time and a more even bake.
When the cake is baked and has cooled down, remove the cone. Fill the hole that is left there with the cake that was baked IN the cone. The conical shape means that gravity will hold it as a seal into the cake. Trim off level and ice. Bob's your uncle!