Cake with 3 eggs?

mrbadexample

Rikki wrote: »

# 350 ml white sugar
# 525 ml self-raising flour

And what would that be in grams then? :whistle:

vivaladiva

mrbadexample wrote: »

And what would that be in grams then? :whistle:

Could you use a measuring jug - it's the volume that counts here.

mrbadexample

vivaladiva wrote: »

Could you use a measuring jug - it's the volume that counts here.

Yes, if you're sure that will work!

vivaladiva

Yes, that's the principle of the yoghurt pot. You're just going large.

Rikki

mrbadexample wrote: »

And what would that be in grams then? :whistle:

ml is cup measurements..........

250ml is 1 cup...8oz
125ml is 1/2 cup..4oz
60ml is 1/4 cup..2oz

Ephemera

Whisked sponge:

3 eggs
3oz caster sugar
3oz plain flour
pinch salt
Sieve flour and salt together.

Preheat oven to 190C / 375F / gas 5.

Prepare an 8 inch tin - brush with oil and dust with caster sugar, then with a little flour. Or cheat like I do and use a cake tin liner

Put eggs in a bowl (room temp is best) and whisk with an electric whisk, adding the caster sugar a little at a time, till the mixture is thick and creamy. Must be caster sugar, add slowly!

Now, with a metal spoon, GENTLY 'cut in' the sieved flour and salt into the creamy egg and sugar mix, so you blend in the flour without losing the air you have beaten in. I keep the flour and salt in a sieve and add it gradually into the mix, using a hand whisk to cut the flour in gently.

Turn the mix into a tin and immediately put in the preheated oven for approx 20-25 mins, if you have a fan oven it may need a slightly lower temp.

Allow the cooked cake a few minutes to shrink away from the tin sides then turn out onto a wire rack to cool.

Delicious with strawberry jam and cream.

You can substitute half the flour with an equal amount of cocoa powder for a choc sponge.

Rikki

I've googled and found this...............

Yoghurt cake

Sounds a bit weird, but this recipe makes a lovely thick and moist sponge cake with your favourite yoghurt flavour.
Ingredients

1 yoghurt (any flavour)
1 yoghurt carton of cooking oil
2 yoghurt cartons of castor sugar
3 yoghurt cartons of self-raising flour
Steps

Add the yoghurt, oil, sugar and flour to a bowl and mix together
Beat the eggs and add them too, stirring the mixture until smooth
Pour into a greased 1lb loaf tin and bake on 165C/320F/Gas mark 4 for about 2 hours.
Tips

The old chestnut: stop cooking when the top of the cake is golden brown and/or a knife comes out clean when you stick it into

mrbadexample

Well Rikki, I followed your first recipe. Can someone give me a shout in 1 hour, as it should be ready then?

The mixture was very thick, but tasted lovely. :drool:

littleredhen

mrbadexample wrote: »

Well Rikki, I followed your first recipe. Can someone give me a shout in 1 hour, as it should be ready then?

The mixture was very thick, but tasted lovely. :drool:

don't fall asleep with the oven on;)

aurora_borealis_2

Waaaaaaaaaaaaales!!!!!!!!!