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Ingredients
- 1 cup Sugar
- 0.5 cup Butter
- 2 Eggs
- 2 tsp. Vanilla extract
- 1.5 cup All-purpose flour
- 2 tsp. Baking powder
- 0.5 cup Milk
Method
- 1. Preheat oven to 350 degrees F (175 C). Grease and flour a 9x9-inch pan.
- 2. In a bowl, cream together the sugar and butter.
- 3. Beat in the eggs, one at a time, then stir in the vanilla.
- 4. Combine flour and baking powder, add to the creamed mixture and mix well.
- 5. Stir in the milk until batter is smooth. Pour batter into the prepared pan.
- 6. Bake for 30 to 40 minutes in the preheated oven.
- 7. Decorate with icing and little chocolate hearts or sprinkle, or write a message on or...
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Ingredients
- 3 eggs
- 188gm Self-raising flour
- 188gm castor sugar
- 188gm butter or margerine
- ½ teaspoon vanilla essence
- to taste ground cinnamon
Method
- Preheat the oven to 188 degrees C
- Beat the sugar and margerine/butter togther until light and fluffy.
- Add flour and eggs gradually and beat until light and smooth.
- Add vanilla essence and ground cinnamon to taste and beat one last time.
- Put 24 cake cases into cake tins.
- Add about 2 or 3 teaspoons of cake mixture to each cake case.
- Bake in the oven for about 15 minutes, or until brown.
- Leave to cool on a wire rack and enjoy!
1 Comments
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candlebridgebakery Sat Aug 21 2010 • Reply
This recipe was created by me on August 20 2010 because I was looking for a sponge cake that didn't include so much butter as some sponge cake recipes and the result was light with a great sponge texture that cut beautifully and held its shape wonderfully. Try this recipe today!
Ingredients
- DRY INGREDIENTS
- 8oz Self Raising Flour
- 6oz Castor Sugar
- 1oz Butter
- 1 ½ Teaspoon Baking Powder
- LIQUID INGREDIENTS
- 4 Tablespoons Fresh Boiling Water
- 1 Tablespoon Corn Oil
- 2 Tablespoons Natural Vanilla Essence
- 3 Farmhouse Eggs
- THE TOPPING & FILLING
- 1 Jar Black Cherry Preserve
- 1 Tub Avonmore Fresh Whipped Cream
- 1oz Castor Sugar for Dusting!
Method
- 1. Preheat your oven to 180oc and buttergrease two 8" sponge cake tins
- 2. Into your mixer, crack three eggs and start the mixer at a medium speed
- 3. Add the castor sugar and mix until it's thick, pale and creamy
- 4. Boil the kettle and in a little measuring jug or cup, measure out 4 tablespoons of boiling water.
- 5. To that, add your corn oil, vanilla essence and the ounce of butter and mix it well together until the butter has melted (you can use the microwave to speed things up if you like!)
- 6. Now add this buttery mix to the creamed egg & sugar mix
- 7. In a large bowl, sieve the self-raising flour and baking powder together
- 8. Begin by folding in the flour into the creamy mix until you've used it all up
- 9. Divide the mixture into the sponge tins.
- 10. Bake in the middle shelf of the oven for 20 minutes and then perform the skewer test.
- 11. Turn the cakes out onto a wired rack to cool
- 12. Spread the bottom layer of the cake with black cherry preserve and then top with fresh cream
- 13. Place the other half on top and using a sieve, sieve the castor sugar on top of the cake
- 14. Place in the refridgerator for about 30 minutes before serving.
- ** Original recipe by L Shannon, Candlebridge Bakery Ireland, August 20 2010 **
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