Simple sponge cake
- 225 grm self raising flour
- 2-3 tsp baking powder
- 6 tsps cooking oil
- 175 grms caster sugar
- 1 tsp almond essence
- 3 tsp plain yoghurt
- 2 - 2 1/2 milk (add or take away according to your cake mixture)
IMPORTANT : PREHEAT OVEN TO 350 Fahrenheit OR GAS MARK 4 BEFORE YOU PREPARE YOUR CAKE
Mix together all your ingredients. Remember to mix well.
oil well two cake tray to stop the sponge from sticking as it bakes.
seperate cake mixture between the two cake trays equally.
Put the Trays in the oven for 25- 30 minutes
To check to see if the cake is ready, take a toothpick and insert it into the middle of the cake. If it comes out clean with out any batter on it then your cake is well and truely done. If the toothpick does have batter on it, not to worry my friend, just pop it back into the oven for a few minutes longer and repeat the process until its done.
If you do not have a toothpick you can also use a butter knife.
BUTTER CREAM 140 grams of Room temperature unsalted butter 280 grams of icing sugar 1 - 2 tablespoons of milk vanilla pods (optional) To make a coffee based butter cream, repeat the process above but add a shot of decaf coffee.
(MIX WELL AND SPREAD BETWEEN BOTH OF THE CAKES FOR EXTRA TASTE)- you can also spread the butter cream around the edges of the cake and on top. Be creative and decorate the top with dessicated coconut and fruit.
For this cake you can add nuts in with the cake batter for your own taste. In the past I have added sultanas chocolate chips, Dried fruits. Baking is enjoyable so add any ingredients you enjoy. Best results with this cake comes with doing simran or having bani being read in the back ground. If any batter is left over, just add the batter into cupcake cases and make yourself some little cupcakes.
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