It’s my mum’s birthday on Tuesday so I’m making her a cake, and I decided I’d do a photo-recipe for you lovely readers out there who are keen to start baking but might be daunted by the task!
This recipe is SO easy. You bung everything into the one bowl, mix it all together, and BAKE.
1) Preheat the oven to 180 degrees
2) Cut out two circles of greaseproof paper which match the size of your two cake tins
3) Rub a small amount of butter onto each cake tin, and then smooth the greaseproof paper on top
4) Grab a clean bowl
5) Sieve 6 oz self-raising flour into the bowl
7) Add a splash of vanilla essence, and 1 tsp baking powder
9) Place ingredients onto electric mixer (a hand mixer or simply a wooden spoon will work too!)
10) Begin to mix the ingredients (slowly at first, or else the flour will spray everywhere!)
11) Slightly increase the mixing speed
12) Speed it up again
13) And again…
14) Until smooth!
15) Spoon your mixture evenly into the two cake tins
16) Put in the oven and wait 20 to 30 minutes, until they are golden brown, spongy to touch, and when skewered don’t release any mixture onto the skewer. Beware of doing this too soon, or the cakes may sink! Remove the cakes from the oven, and place them onto a cooling rack. Leave them in the tins for a couple of minutes to help them to set their shape
You may have noticed that my cakes are very bumpy on top. I’m not exactly sure why this has happened, but I can simply use a bread knife to carve the bumpy layer away from the cake, leaving a smooth finish.
I’m going to put them in the freezer and finish them on Tuesday so it’s really fresh, but I’ll keep you updated.
I hope you have found this recipe easy to follow – I think it is the most simple thing in the world, and the cakes always taste delicious afterwards! Let me know what you think, and please send me any photos of your cakes!