Ok. Basic cake mix for Victoria Sandwich, Upside Down Cake and fairy cakes:
6 ounces butter (at room temperature) 6 ounces caster sugar (the middle-sized grains, I don't know what you call them, not big, granulated like you put in tea, and not the powdery stuff for frosting, the one in between) 6 ounces self raising flour 3 eggs (at room temperature) Vanilla essence to taste. (Half a teaspoon?) 1 teaspoon baking powder.
Or: equal quantities of butter, sugar and flour, with 1 egg for every 2 ounces of the other ingredients. So, as you've shown me that 8 ounces is 1 cup, that would be a cup of each ingredient to 4 eggs.
Cream butter and sugar, add other ingredients. Beat hard until pale and fluffy.
For fairy cakes, put in paper cases and bake for about 15mins, medium heat (gas mark 5), until golden brown and bounce back when a finger in pressed onto them. Ice when cool. For Victoria sandwich, divide the mixture between two round baking tins about 12 inches diameter, bake about 20 mins, until golden brown and bounce back as above. Cool, spread one with jam and butter icing or whipped cream, put the other one on top of it, dust the top with icing sugar.
For pineapple upside down pudding: generously butter the bottom of a heat proof glass bowl, cover butter with brown sugar, drain a tin of pineapple rings and place decoratively around bottom and sides of bowl. Put half a glace cherry in the centre of each ring. Pour on cake mixture. Bake for about 20 - 30 mins, until golden brown as above, but it's also as well to check with a skewer (stick it in and if it comes out clean it's done).
Take it out and let it cool until you can touch it. Get a plate which is bigger than the top of the bowl and place it over. Tip the whole thing upside down so the plate is now on the bottom. The pudding should slip off the bowl, lift the bowl straight up and off. Serve with custard or vanilla ice cream.
I'll check the temperature conversions tomorrow. I just know it's gas mark 5, or the baking oven of an Aga.
no subject
6 ounces butter (at room temperature)
6 ounces caster sugar (the middle-sized grains, I don't know what you call them, not big, granulated like you put in tea, and not the powdery stuff for frosting, the one in between)
6 ounces self raising flour
3 eggs (at room temperature)
Vanilla essence to taste. (Half a teaspoon?)
1 teaspoon baking powder.
Or: equal quantities of butter, sugar and flour, with 1 egg for every 2 ounces of the other ingredients.
So, as you've shown me that 8 ounces is 1 cup, that would be a cup of each ingredient to 4 eggs.
Cream butter and sugar, add other ingredients. Beat hard until pale and fluffy.
For fairy cakes, put in paper cases and bake for about 15mins, medium heat (gas mark 5), until golden brown and bounce back when a finger in pressed onto them. Ice when cool. For Victoria sandwich, divide the mixture between two round baking tins about 12 inches diameter, bake about 20 mins, until golden brown and bounce back as above. Cool, spread one with jam and butter icing or whipped cream, put the other one on top of it, dust the top with icing sugar.
For pineapple upside down pudding: generously butter the bottom of a heat proof glass bowl, cover butter with brown sugar, drain a tin of pineapple rings and place decoratively around bottom and sides of bowl. Put half a glace cherry in the centre of each ring. Pour on cake mixture. Bake for about 20 - 30 mins, until golden brown as above, but it's also as well to check with a skewer (stick it in and if it comes out clean it's done).
Take it out and let it cool until you can touch it. Get a plate which is bigger than the top of the bowl and place it over. Tip the whole thing upside down so the plate is now on the bottom. The pudding should slip off the bowl, lift the bowl straight up and off. Serve with custard or vanilla ice cream.
I'll check the temperature conversions tomorrow. I just know it's gas mark 5, or the baking oven of an Aga.