Monday 21 June 2010
Big Baking Day
well on the longest day of the year ,and a particularly nice warm one too ,I have indeed been in the kitchen baking.
Don't feel sorry for me,I wouldn't have wanted to miss it.Don't you just love all the ingredients and equipment in the picture above.
You see ,I do love baking when the mood takes me and today I had a good reason to spend a pleasant afternoon alone in my little kitchen.
Later this week it is my Birthday ( couldn't possibly tell you how old I am,but here's a clue-"Droopy Drawers" !!)
Last week I promised to bring homemade cakes into work tomorrow ,so I'm glad I won't need to disappoint.
I decided to make some Butterfly cakes after seeing Lucys version last week.
Basic sponge cake used to be a big problem for me.They would always turn out flat or dry ,or both!!
That was until a friend gave me her Recipe for "Can't go Wrong Cake".
I've made it a few times now,and it certainly seems to live up to it's name.
So with high hopes for continued success I donned my favourite apron.........
And set to work...Here's how it's done.
1.First warm up your oven.Mines an electric fan and I set it to 180 degrees C.
190 C electric or gas mark 5.
2.Next is the clever bit.Weigh 3 large eggs in their shells.Mine were 200 grams.
3.Weigh out the same amount of margarine,caster sugar,and self raising flour.
4.Break the eggs into a small bowl and whisk with a fork.
5.Using an electric hand whisk,mix the margarine and sugar till light and creamy...
6.Next add half of the egg and a tablespoon of flour.Whisk slowly with the mixer till just Incorporated.
7.Add the rest of the egg and a table spoon of flour and repeat. It may look a little curdled at this stage but don't panic.....
8.Sieve in the rest of the flour and mix in gently with a metal spoon....
9.Add 1 tablespoon of lemon juice and 2 tablespoons of milk to the mix and fold in.
10.you can now put the mix in 2 round tins and cook for about 25 minutes for a sandwich cake.But today I put a large teaspoon of mix into each paper case .....
11.Put in the oven and check after 10 minutes.Mine took 15 minutes today but it's worth checking regularly so you catch them when they are just golden and spring back when pushed.I'm loving the colourful paper cases in this image....
12.Cool on a wire rack.
You can then decorate as desired or eat plain.I made 52 !! ( that was 2 mixes) so there were plenty for work and home. Here's the finished result......
I followed Lucys instructions for the butterfly bit.
Whilst mine were cooling I actually made some flapjack too.In case anyone doesn't like butterfly cakes.
Here's the recipe.........
Loving the look of the ingredients for these too..........
Especially the golden syrup.I hope they never change this packaging.It' so nostalgic.....
Here's the finished produce cooling nicely........
It's now 5pm and the cakes have been quality tested by 5 boys,mine plus two friends.They have been given the thumbs up.
Suppose I better go back in the kitchen and start their evening meal !!
Have a great week