After blogging last night about my refusal to give up cake, I awoke this morning with a proper cake craving. Now I can’t bake, seriously, I once managed to burn my two year old son’s chocolate crispy cakes.
So imagine how pleased I was when my cake turned out like this…
So I decided to share the recipe, because in all honesty if I can bake it then anyone can.
8oz caster sugar
4 medium eggs
2 tsp vanilla extract
8oz self raising flour
milk, to loosen
1.Preheat the oven to 180C/350F/Gas 4
2.Grease and line 2 x 7in cake tins with baking paper. Or use silicon baking tins like this and make your life loads easier.
3.Cream the butter and the sugar together in a bowl until pale and fluffy.
4.Beat in the eggs, a little at a time, and stir in the vanilla extract.
5.Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
6.Divide the mixture between the cake tins and gently spread out with a spatula.
7.Bake for 20-25 mins, or until golden brown on top and a knife inserted into the middle comes out clean.
8. Remove from the oven and leave for 5 minutes, then remove from the tin and place on a wire rack.
9.Sandwich the cake together with whatever you fancy. I went for butter cream and home made crabapple jelly (yeah I know I’m sounding smug now, sorry).