Hi Everyone!
Today me and my brother made a Fresh Cream Chocolate Cake for a friend's birthday.
In this post, I'll be telling you how to make it.
To Make The Cake, You Will Need:
1. 110 grams of self raising flour, sifted
2. 110 grams of soft margarine or butter, at room temperature
3. 110 grams of caster sugar
4. 2 large eggs
5. 2-3 drops of pure vanilla essence or (if you want to make a chocolate sponge) 1 tablespoon of cocoa powder
To Finish:
Fresh Cream, Lemon Curd or Jam (optional) and sifted with icing sugar.
Method:
1. Preheat the oven to gas mark 3, 170'C.
2. Lightly grease and line with grease proof paper (or silicone paper), two seven inch sponge tins, no less than 1 inch deep.
3. Take a large mixing bowl and sift the flour and baking powder into it, holding the sieve high to give the flour a good airing.
4. Next add all of the other ingredients to the bowl, and whisk them until they are all combined.
If the mixture doesn't drop off a wooden spoon easily when tapped on the side of the bowl, then add 1 or 2 teaspoons of tap warm water and whisk again.
5. Now split the mixture between the two prepared tins, level them off and bake them on the centre shelf of the oven for about half an hour.
6. When they are cooked, leave them in the tin for about 30 seconds then loosen the edges by sliding a knife all around the tins, then turn them out onto a wire cooling rack. Peel of the base papers carefully and, when cool, sandwich the cakes together with lemon curd, jam or fresh cream and dust with icing sugar.
7. Finally, Eat it!
(As an extra, you can also add strawberries to the top or middle of the cake.)
I hope you like this cake as much as I do!
Flora xx
Today me and my brother made a Fresh Cream Chocolate Cake for a friend's birthday.
In this post, I'll be telling you how to make it.
To Make The Cake, You Will Need:
1. 110 grams of self raising flour, sifted
2. 110 grams of soft margarine or butter, at room temperature
3. 110 grams of caster sugar
4. 2 large eggs
5. 2-3 drops of pure vanilla essence or (if you want to make a chocolate sponge) 1 tablespoon of cocoa powder
To Finish:
Fresh Cream, Lemon Curd or Jam (optional) and sifted with icing sugar.
Method:
1. Preheat the oven to gas mark 3, 170'C.
2. Lightly grease and line with grease proof paper (or silicone paper), two seven inch sponge tins, no less than 1 inch deep.
3. Take a large mixing bowl and sift the flour and baking powder into it, holding the sieve high to give the flour a good airing.
4. Next add all of the other ingredients to the bowl, and whisk them until they are all combined.
If the mixture doesn't drop off a wooden spoon easily when tapped on the side of the bowl, then add 1 or 2 teaspoons of tap warm water and whisk again.
5. Now split the mixture between the two prepared tins, level them off and bake them on the centre shelf of the oven for about half an hour.
6. When they are cooked, leave them in the tin for about 30 seconds then loosen the edges by sliding a knife all around the tins, then turn them out onto a wire cooling rack. Peel of the base papers carefully and, when cool, sandwich the cakes together with lemon curd, jam or fresh cream and dust with icing sugar.
7. Finally, Eat it!
(As an extra, you can also add strawberries to the top or middle of the cake.)
I hope you like this cake as much as I do!
Flora xx
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