Store Cupboard Cake

Julie67

I have been through my storecupboard this morning as I would like to make a cake (very new to cooking and being thrifty so something easyish)

This is what I found, mainly from when my mum has been here lol!

Baking Powder
honey
dark brown sugar
demerara sugar
Icing sugar
Caster sugar
Sr and Plain flor
Sultanas
Glace Cherries
Vanilla Essence
Ginger
Cinamon
Lemon Juice

I've also got a bramley apple!

Can I make a cake with the above and also does any of this need to be used by a certain date? Also what kind of tin will I need?

Sorry for all the questions but I have been told you are fantastic on this board. Thanks

iamana1ias

Julie67 wrote: »

I have been through my storecupboard this morning as I would like to make a cake (very new to cooking and being thrifty so something easyish)

This is what I found, mainly from when my mum has been here lol!

Baking Powder
honey
dark brown sugar
demerara sugar
Icing sugar
Caster sugar
Sr and Plain flor
Sultanas
Glace Cherries
Vanilla Essence
Ginger
Cinamon
Lemon Juice

I've also got a bramley apple!

Can I make a cake with the above and also does any of this need to be used by a certain date? Also what kind of tin will I need?

Sorry for all the questions but I have been told you are fantastic on this board. Thanks

Have you got eggs and butter?

Julie67

I've got eggs and maragarine?

Julie67

I've just found some cocoa!

iamana1ias

That will do.

I would weigh 3 or 4 eggs (in their shells) and then weigh out the same weight of marg, caster sugar and SR flour.

Peel and chop the bramley and soften slightly in a pan with a little butter, sugar and cinnamon. Don't cook it too much, just a couple of minutes to get it started.

Beat the marg and caster sugar you weighed out together until creamy/fluffy. Add 1 egg at a time, then sift in half the flour and fold in. sift the rest of the flour and fold into the mixture. Add a tbsp of milk (not essential).

Stir in the apple and a handful of sultanas. Pour into a prepared cake tin* (what do you have in the way of tins?) Sprinkle some demerara on top and bake at about 170oC for about 35 mins (??). When it's cooked the top will be springy and a skewer will come out of the centre clean. Don't open the oven door before 20 minutes cooking time is up.

*Sides buttered and floured and base lined with baking paper or all buttered and floured.

iamana1ias

PS. The basic sponge mixture can be used as a base for other things. Cherry and coconut cake (or just cherry), chocolate (replace a tbsp or so of flour with cocoa), lemon sponge.......... the list is endless.

Julie67

I've only got a 7 inch round shallow cake tin, would that do? I know thats pretty sad but can't afford to spend any money on anything much at the moment. I do intend to increase my baking equipment soon though.

I bought a rolling pin yesterday :rotfl:!!

samanthaneww2d

i made a basic chocolate victoria sandwich yesterday and as i had run out of caster sugar i used some soft brown sugar i had in the cupboard we couldn't tell any difference so maybe you could use the brown sugar in your chocolate cake using your cocoa

iamana1ias

Julie67 wrote: »

I've only got a 7 inch round shallow cake tin, would that do? I know thats pretty sad but can't afford to spend any money on anything much at the moment. I do intend to increase my baking equipment soon though.

I bought a rolling pin yesterday :rotfl:!!

The tin you have should be fine, but stick to a 3 egg mix

flossyblog

I only bake two types of cake, chocolate and lemon.

100g self raising flour
100g sugar
100g butter (soft)
40g cocoa
5 tablespoons boiling water
3 eggs
1 teaspoon of vanilla essence
1 teaspoon of baking powder

pre heat oven to 180 degrees

grease tin with butter/marg and line with parchment paper

In a mixing bowl, mix the cocoa with boiling water,

add the remaining ingredients, and mix using a electric mixer.

If the mixture is on the thick side add a couple of tablespoons of milk.

put cake mixture in cake tin. A spatula is a must for this

bake in a preheated oven for 25 to 35 mins.

to check if thoughly cooked poke it with a toothpick or skewer which should come out clean

take cake out of tin and cool on wire rack

I use a nutella type chocolate spread for icing

iamana1ias

What's with the obsession with vanilla essense? It's vile! I couldn't use anything but vanilla extract _pale_