I envy people who can just whip a cake together with no effort.
Please can you give me your easiest recipes, preferably just chuck it in and stir it together, if such a thing exists.
I don't have a food processor and find creaming the sugar and butter a real faff, but I hear there are cakes which don't require this. [hopeful]
I also want straightforward ingredients, ie the kind you reallly do find in your cupboard rather than having to go and buy something specially, then you use one drop, and the remains sit there for ever more.
Delia's How To Cook has a very easy beginners' Victoria sponge recipe. Ingredients: 6oz self raising flour 6oz very soft butter 6oz castor sugar 3 large eggs 1 tsp baking power half tsp vanilla extract. Basically you bung it all in a big bowl, whisk for a couple of minutes till it's nice and smooth, put it in two baking tins and bake for half an hour on gas mark 3 (170c) in the centre of the oven. Take out, cool, add filling/icing/whatever. It really is very easy. I wasn't a baker till I discovered this recipe. Now I make all kinds of cakes.
Victoria sponges are best made with a whisk. There are some cakes like a boiled fruit cake or gingerbread that can be made with very little stirring - also muffins which are supposed to be much better if you stir them very little.
I make muffins - the easiest form of cake - just mix it up. I have been recc a book called 'fast and fantastic muffins' by s reimer. Banana and raisen loaf is the kind of thing you have the ingredients for and is just mixing - google a recipe.
Get a kenwood mixer, they knock the cakes together so quickly! I'd be lost without mine.
Mary Berry's cake book is excellent, I still use my mother's 1970 "Bero cookbook"!!!! Nigella Lawson has a few good recipies but some of them are a real faff.
My sponge recipie is: weigh 3 eggs (with shells on) Whatever they weigh you need the smae amount of sugar, butter and flour. Cream sugar with butter (using kenwood mixer) Add the eggs (now minus shells)one at a time Add vanilla extract, give it a good whizz Add the flour and whizz slowly until flour just incorporated Put in 7 inch non stick tins (from Lakeland) and bake on gas 4 in centre of oven.
Good filling/topping is to melt 1 oz butter with 2 tablespooons of water then stir into icing sugar and top the cake. Yum yum.
I do the lemon drizzle in 2 ways, sometimes I put it in a roasting tin, a rectangular one and line the whole thing and then pull the lining out.
Sometimes I make it as a sandwich, in 2 round tins, and then I add a buttercream filling, which I make with 200g icing sugar and 100g butter with a little lemon juice or essence, with the normal drizzle on top.