Easiest cake to make?

annie-c

An easy way to remember how to make a sponge cake is to remember that it needs equal quantities of:

sugar
butter
SR flour
eggs.

A medium egg weighs 2 ozs so for a tiny cake use 2oz flour, 2oz sugar, 2 oz butter and 1 egg - for larger cakes, simply multiply up the quantities.

Ideally it is best to get as much air into the mixture as possible in orer to make a fluffy cake. And you can do this by first 'creaming' the butter and sugar together by beating it up with a wooden spoon in a bowl until it turns from a yellow to a pale cream colour, then gently 'folding' or stirring in the beaten egg and sifted flour using a thin metal spoon.

But you can get away with simply chucking everything in a bowl and stirring with a wooden spoon until it is smooth in texture.

For variation you can add dried fruit, cocoa, grated lemon or orange rind.

Bake in cake pans or muffin trays for approx 20 mins in an oven preheated to around gas mark 4.

Avoid opening the oven door while cooking so that the cakes don't sink in the middle.

And cool on a wire rack before eating or storing in an airtight tin!

wigginsmum

Yep, I agree with everything annie has said here. I remember my basic sponge as 6663 - 6oz butter, suggar and flour, and 3 eggs.