I’ve written up a couple of projects ready to go and realised that I had been ignoring my own advice I said here. I told you what cakes to use, but I didn’t tell you the recipes, so of course you couldn’t keep them close when planning.
To prevent any more preemptive cake engineering blog posts, I’m going to list the cake mixes I use when I’m baking. My fruitcake ones are on separate pages, that I’ll release nearer Xmas as they’re ones where only a day’s worth of soaking is required.
Another thing that shocked me is that I don’t actually like cake that much, I just try a piece to see if it tastes nice, but will never willingly take a slice of Sponge cake; I don’t really like the texture and I find it lacking in flavour. I want to be punched in the face by flavour! More on why that is later.
These are recipes that I’ve picked up from my mum over the years and then converted to metric, as ounces have never made sense to me.
Basic Victoria sponge mix
225g Caster sugar
225g Self raising flour- sieved
1tsp Vanilla extract
4 eggs, beaten beforehand
1Tsp Baking powder
Heat the oven to 190C normal or 170C fan, or 180C if your oven is unreliable like mine and the numbers are wearing off. Line 2 7 inch Sandwich cake pans with baking paper, or one deeper pan depending on what you want to do. 8 inch tins also work as well.
This is an all in one mix, so pour all the ingredients into one bowl and mix until a smooth batter forms. If it’s very heavy add 1 Tbsp of milk to help loosen it up.
Divide the mixture between two tins, and bake for around 20 minutes, until a skewer comes out clean. Or if using one big tin, expect it to take around 40 minutes in total.
If it begins to brown too much on the top, simply cover in tin-foil and bake as before until the Skewers clean.
Chocolate cake mix
Essentially the same as the Victoria sponge mix, but add-
4Tbsp Cocoa powder-sieved.
1/2 Tsp chilli powder- not for the spice, but to enhance the flavour of the chocolate.
Same method as before- all in the bowl, mix, pour, bake and eat.
Make 1/2 the Victoria sponge mix and 1/2 the chocolate mix in separate bowls, make sure they’re of the same consistency or else you’ll run into problems later on.
When it comes to putting them in the cake tins, put alternate spoon fulls of vanilla and chocolate in the tin, chocolate on top of vanilla, chocolate next to vanilla and vice-versa. Using a skewer swirl the two mixtures together and bake as before.