Category: Cakes & Gateaux

Light Lemon Cake

3 eggs, separated
50g butter
325g caster sugar
225g low fat natural thick set yoghurt
1 tsp vanilla
1 lemon zest finely grated
175g self-raising flour

icing sugar, strawberries, lemon slices, mint sprigs to decorate.

Preheat the oven to 180°c. Grease a deep 20cm round tin. Line with paper.

Beat the egg yolks butter and sugar until fluffy. Add the yoghurt, vanilla and lemon zest and beat till smooth. sift in the flour and fold in gently.

In a 2nd bowl, whisk the egg whites until soft peaks. Fold into the cake mix and pour into the lined tin.

Bake for 60 mins until risen and firm. Cool in the tin for 10 minutes, then cool on a rack before decorating.

Gugelhupf

preheat the oven to 170c

To make this, you need s bundt – the donuty shaped cake tin.

1 cup butter (230g)
4 eggs (split the eggs and whites)
3 1/2 cups sr flour
1 cup milk
1 cup white sugar
2/3 cup icing sugar
1 tsp vanilla essence
3 tbsp cocoa
rum/brandy/whisky – dash to taste
lemon zest (to taste)
icing or chocolate to dress the finished cake

Whip the butter and egg yolks. Add the icing sugar, vanilla and lemon zest. Whip till its smooth and fluffy.

Beat the egg whites and white sugar until stiff. Mix in 1/2 the flour and milk, then mix in the butter mix. Finally, fold in the last of the flour.

Line the bundt with butter and flour.

Add about 1/2 of the mix to the tin.

Add the cocoa and spirit in to the remaining mix, an mix. Add the last of this mix to the bundt.

With a knife or spoon handle, mix the brown and white mix together in the bundt to give s marbled effect.

Bake for 45-50 mins.

Cool and dress.

Banana & Seaweed loaf

3 very ripe bananas, peeled & mashed smooth.
1/3 cup melted butter
1 teaspoon sodium Bicarb
2 tsp dried seaweed flakes
3/4 cup soft brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1  cup of white SR flour
1/2 cup brown flour

Mix the butter and smushed banana. Beat in the bicarb, egg, seaweed,  and sugar, then flour.

Bake in a 4×8″ lined bread tin for 45 mins at 170c

 

Victoria Sponge Cake Mix

4oz SR flour
4oz Sugar
4oz margarine, or butter (margarine actually creams better, butter tastes nicer)
2 Eggs (oddly weighing about 4oz)
1tsp baking powder

This is the most versatile mixture ever, and the simplest to remember (4oz of everything, or 2oz for a 1/2 batch). With this you can make:

Fairy cakes/cup cakes
Victoria Sandwich
Steamed puddings (in the microwave- cook for 2 minutes)

replace 1/2 oz flour with cocoa for a chocolate version
Add 1 oz dessicated coconut for a coconut version
Add fruit, nuts, ginger, coffee powder, vanilla etc for other flavours.