Cake recipes that use plain flour?

Question

I dont have any other kind at the moment. Also please no recipes that use cake mix or baking soda or chocolate....man i need to go shopping...
Anyway...please and thank you XD

Cause i only got an oven yesterday...and we still use gas hobs ...our house is old...and we've been living in the dark ages

Also dont have a blender/mixer...yep its a whisk for me..see..living in the past i am

Answer 1

White Cake
2-1/2 cup sifted flour
1-1/2 cups sugar
3-1/2 tsp. baking powder
1/2 cup butter, softened
1/2 tsp. salt
3/4 cup milk
1-1/2 tsp. vanilla
4 egg whites, at room temperature
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour two 9" round layer cake pans and line the bottoms with waxed paper; set aside. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, milk and vanilla.

Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.
Pour batter into prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.

Fill and frost with Buttercream Frosting

Answer 2

Victoria Sponge Cake A Victoria Sponge was once the favorite sponge cake of Queen Victoria, and has for the reason that become a tried-and-actual recipe for tea-time sponge muffins. Victoria Sponges are in general filled with jam, and are undecorated on the top, however that you can serve each and every piece with a dollop of whipped cream, or shake some powdered sugar over the top in order for you. Parts 1 cup all-reason flour 1 half of teaspoons baking powder 1 cup confectioners' sugar 1 cup butter, softened 2 eggs half cup milk 1 teaspoon vanilla extract guidelines Preheat oven to four hundred levels F (200 degrees C). Grease an eight inch springform pan. Sift the flour and baking powder right into a medium bowl and set aside. Cream the butter and sugar collectively in a medium bowl. Add the eggs, one by one mixing thoroughly with each and every addition. Slowly stir the flour combo in with the butter, sugar, and eggs. Beat in the milk and vanilla except the batter is soft. Pour the batter into the prepared pan Bake within the preheated oven until a toothpick inserted within the middle comes out easy, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool absolutely. This cake is quite often served unfrosted, just reduce in two horizontally and filled with jam or custard and dusted with confectioners' sugar.

Answer 3

Black Forest Cherry Cake
from Veggies Catering Campaign
Cake
6 oz (170g) plain flour
6 oz (170g) sugar
2 oz (55g) cocoa
1 tsp bicarbonate of soda
½ tsp salt
1 tsp vanilla essence
1 tsp cider vinegar
4 fl oz (110 ml) vegetable oil
8 fl oz (230 ml) water




1. Preheat oven to 190ºC/375ºF/Gas 5.
2. Mix together all the dry ingredients.
3. Make a well in the centre and add all the wet ingredients except the water. Gradually add the water and mix until smooth. Do not over mix.
4. Line an 8" round cake tin with greased greaseproof paper and pour in the mixture.
5. Bake in the centre of the pre-heated oven for 35-40 minutes. Test with a cake skewer before removing (it should come out clean).
6. Allow to cool for 10 minutes then remove from tin and cool on a wire rack. Cut into 3 layers when cool.




Filling
2 tsp Kirsch or cherry brandy
1 x 14 oz can morello cherries
1 oz (30g) arrowroot
1½ tbsp fine cornmeal (polenta)
5 fl oz (140 ml) sweetened soya milk
1 tsp vanilla essence
2 oz (55g) vegan margarine




1. Soak the bottom layer of cake with the Kirsch.
2. Drain the juice from the cherries and mix it with the arrowroot. Bring to boil and simmer until thickened. Add the cherries and spread on the bottom layer. Place the second layer on top.
3. Mix the cornmeal with the soya milk in a saucepan a little at a time, avoiding lumps. Add the vanilla essence then heat and stir gently until it thickens. Cool.
4. Beat the margarine with a fork until it creams. Add the cooled cornmeal mixture a little at a time and blend until you have a rich smooth creamy mixture. Add more soya milk if it seems too thick.
5. Spread half of this mixture over the second layer of cake then place the top layer on top.

6. Spread half the rest on top then use the rest to decorate with a piping bag. Decorate with shavings of vegan chocolate and maraschino cherries.

Answer 4

I love both fruits and fruit and vegetables better, regardless how they look and taste. You desire a little of both.

Answer 5

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 6

flapjacks.

mix oat with honey and butter to form a stiff mixture, and cook in the oven till golden brown. you can add nuts or cranberries to add seasonal flavour

Answer 7

try looking through google...

just one point though.. hopefully your flour isnt too old, as it goes off and you can get flour mites.... why did u buy plain flour before you sorted out any recepies..... seems the wrong way round to me.