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!
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.
- 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.