A Slice of Birthday Fun(fetti)

So, this week brought Offspring#2’s eighteenth birthday (how did that happen?!?!) and of course, that meant cake!

A lot of my cakes start with the same base recipe. It originally came from a 1963 edition of a Brownie Guide cookbook, and so far it has yet to fail me!

The Recipe

This is a ‘weight of an egg cake’, you use the same weight of all your ingredients, obviously starting with your eggs!

For this particular cake, I used half a dozen eggs, weighing a total of 365g (it is important that you weigh whole eggs! Offspring#1 once made the mistake of weighing the contents, making the mixture too runny, and ended up with more of a raspberry quiche than a sponge).

  • Cream together butter & caster sugar.
  • Add eggs, one at a time. Alternate with a spoonful of your flour between each egg.
  • Fold in a third of the remaining sieved self-raising flour, repeat with the last two thirds.
  • Stir in 80-100g brightly coloured hundreds & thousands.
  • Split the mixture equally between two greased & lined tins.
  • Bake at 180°C for approximately 25-35 minutes.
  • Remove from tins, and transfer to a cooling rack.
  • When completely cool, split each cake in half horizontally; giving you four layers.
  • Sandwich together with buttercream & jam.
  • Decorate top with piped rosettes of buttercream and sprinkle with hundreds & thousands.

          Variations

          • Coffee & Walnut : whisk in a shot of coffee before folding in the flour and replace the hundreds & thousands with chopped walnuts. Decorate with coffee buttercream & walnut halves.
          • Lemon : add lemon essence & zest before folding in the flour, flavour buttercream with lemon, replace the jam with lemon curd and sprinkle top with lemon zest.
          • Chocolate & Raspberry : sieve 50g of cocoa along with flour, replace the hundreds & thousands with freeze-dried raspberries, or frozen raspberries; fill with chocolate buttercream & raspberry jam; decorate with fresh raspberries.

          Do you have a go-to recipe that never fails you? I’d love to hear about it!

          Thanks for stopping by; now, I’m off for a cuppa & the last slice of cake. 

          Crafty xx

          Advertisements