can anyone tell me a recipe for plain cakes?

Answer 1

125 g self raising flour
125 g softened butter
125 g caster sugar
2 large eggs
teaspoon vanilla extract

Mix all together, pour into greased and lined cake tin and bake at 180C for approx 15-20 minutes until risen, golden and firm.

Alternatively, place dollops of mixture into paper cases for individual buns. These take only 12-15 minutes to bake,

Answer 2

Plain Cake

Ingredients:

1 stick butter or margarine
1 cup milk

2 cups flour
1 1/2 cups sugar
1 1/2 teas baking powder
2 teas vanilla extract
3 eggs

Directions:

Warm milk and butter until butter is melted all the way. Put aside.

All the other ingredients put into a bowl and mix well. Add hot milk mixture slowly while stirring. There will be some lumps.

Pour into well-greased muffin or cake pans and bake at 350F for an hour or until the center is dry when testing with a knife (after 40 minutes)

Answer 3

smaller cakes would probably be better for you if you havent done much cooking before, victoria sponge making is a bit of an exact science and disapointing if it sinks in the middle, try these instead, you can have them plain or with icing and jam.

BUTTERFLY CAKES

100 g (4 oz.) granulated sugar
100 g (4 oz.) soft butter
100 g (4 oz.) self-rising flour
2 level tsp. baking powder
2 eggs

BUTTER ICING:

250 g (10 oz.) powdered sugar
125 g (5 oz.) butter

1. Oven temperature: 375 degrees.
2. Place sugar, butter and eggs in bowl.

3. Sift flour and baking powder over other ingredients.

4. Beat together for 2 to 3 minutes with a wooden spoon.

5. Spoon mixture into paper cases and put in muffin tray.

6. Place in oven for 15 minutes or until golden brown. Allow to cool before decorating.


ICING:

1. Sieve sugar, add butter and mix until soft and creamy.
2. Using sharp knife, carefully cut a circle out of the top of each cake. Cut this circle of cake in half to make 2 butterfly wings.

3. Spoon a little butter icing onto the top of each cake and put 2 wings on top of the cake

Answer 4

Hi,this is a tried and tested recipe that Ive used for over 30years and has yet to fail me.Excuse my weights as i only do lbs and Oz's

Ingredients
1lb self raising flour
1lb marge
1lb sugar
8eggs
1tsp baking powder

You literally put all the ingredients into your mixer and mix for a good two minutes.You can add flavourings if you wish like chocolate or vanilla, coffee.
These weights are just a guideline.You can decrease or increase measurements.Remember what ever the weight is of your flour sugar and fat you halve the eggs.For instance.8oz flour sugar fat etc means you only need 4eggs.
You grease and flour big tins or use cake cases for small ones and you cook on the middle shelf at 160cent or325 F gas mark 3.1hour for a 9in tin or 15 to 20Min's little patty tins or cases.When cooked the cake will feel firm to the touch and shrink away from the sides.Cool out of tins on a wire rack.The texture is like that of a Madeira cake.I hope you have success as i certainly have over the years.Enjoy

Answer 5

work on the basic 4oz recipe
4 oz of the following
butter sugar and flour
and 1 egg
you can follow an all in one method where you put it all in a mixer and then pour it in a cake tin and bake.
or you can beat your butter and sugar together until the mixture is white and then add the egg a little at a time and then fold in the flour.
bake for 25 mins or until the top of the sponge feels springy to the touch .

this can be doubled as many times as you need
i just made one with 16 eggs for a foot long mermaid cake.

Answer 6

Plain Cake

1/2 pound butter at room temperature
1 cup butter flavor Crisco, or 1 stick Crisco sticks
3 cups Dixie Crystal sugar
5 large eggs, added one at a time
1 cup sweet milk ( whole milk )
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon slemon extract
4 cups Soft as silk flour

DO NOT PREHEAT OVEN! This is what the old folks called a cold oven cake.

Grease and flour a 10" tube pan. . Cream butter, Crisco, and sugar together until light and fluffy. Add eggs, one at a time. Pour lemon extract into milk. Sift dry ingredients together into separate bowl. Add 1/3 dry ingredients to sugar and egg mixture .. then follow with 1/2 of the milk. Beat at slowest speed until flour just is mixed .Add second third of dry ingredients and the rest of the milk and beat until the flour is just mixed.Scrape the bowl and add the rest of the flour. Mix until just blended and pour into pan.

Bake in a 350 degree oven for 1 hour and 20 minutes, or until a cake tester or broom straw comes out clean. Don't open the door for the first hour or the cake will fall. Cool on a wire rack for 15 minutes and remove from the pan. let cool for 1/2 hour before serving.

Answer 7

7oz of caster sugar, flour,margarine and 4 eggs.
cream sugar and margarine until fluffy add eggs, then add sifted flour. Put in a greased 7" cake tin and cook in a pre-heated oven for 1/2 hour to 45 mins. Put a skewer into test, if it comes out dry it's cooked. Turn out on a wire rack to cool.

Add some jam and coconut on the top, this is nice with custard.......yum yum

Answer 8

This is suppose to be the Ultimate Butter Cake ( I haven't had a chance to try it yet)

INGREDIENTS:
4 cups (17.64 ounces - 500.09 grams) unbleached all purpose flour -- spoon into measuring cup and level to top
3 teaspoons baking powder
1 teaspoon salt

1 1/2 cups whole or 2% milk (use cold; does not have to be at room temperature)
1 tablespoon vanilla extract with 1/2 teaspoon almond extract or 1 teaspoon orange or lemon extract or 1 tablespoon grated orange or 1 to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil

2 cups (4 sticks) unsalted butter (use cold; does not have to be at room temperature )
2 cups sugar -- or superfine sugar
3 large eggs -- (use cold; does not have to be at room temperature )

NOTE: Cake is mixed using a 325 watt KitchenAid Mixer. If you are using a more powerful one, adjust the mixing times downward or use the descriptions rather than mixing times with the instructions, otherwise the baked cake will fall apart and/or crumble or dome in the middle from overmixing.

INSTRUCTIONS:
1. Position the oven shelf in the middle of the oven. Preheat the oven to 350 and grease two 9-inch, preferably light colored, heavy NOT nonstick pans. (If you use dark, nonstick baking pans or ovenproof, Pyrex glass pans, be sure to reduce the oven heat by 25 degrees F).

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. Add the extracts to the milk and set aside.

3. Beat the butter in the bowl of a stand mixer, fitted with a paddle attachment, on low until softened. (If the butter is cold, it will warm quickly from the beaters - taking about 60 seconds). Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 2 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.
. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.

5. With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)

Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter.

After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30 seconds on LOW. The batter should look mixed as in the picture below. STOP the mixer. Do NOT overmix.

6. Remove the mixing bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or milk left at the sides and bottom of the bowl. Then, STOP!

7. Divide the batter in the prepared baking pans (should fill 1/2 full) and lightly smooth the tops. Bake for 40 to 45 minutes or until the top feels firm and gives slightly when touched and will shrink slightly from the side of the pan. The cake will be slightly browned. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter. The cakes will have a slight dome and small cracks on top right when it comes from the oven, but as the cakes cool, they will flatten on top and the tiny cracks will disappear.

NOTE: The cake can be baked in a 9 x 13 x 2-inch, greased cake pan, taking 45 - 55 minutes to bake. Cupcakes take 20 - 30 minutes to bake

8. Remove cakes to cool on wire racks for 10 to 15 minutes and then unmold onto wire cake racks, right-side-up, to cool thoroughly. Be careful, the cakes are delicate when warm.
~ The cake layers need no trimming before stacking because they do cool flat. Here are two layers, one stacked on top of the other with filling in between. I could have torted each layer and filled in between, if deisred. Each layer was baked in 1, 9 x 2-inch baking pan.

Answer 9

5 eggs
5 spoons of sugar
5spoons of flour
1 teaspoon of baking powder
3 spoons of cream or half of cup of milk
mix everything and bake for approximately 30-40 minutes. you can add a spoon of cocoa for chocolate cake or a big apple cut into small slices and cinnamon for apple cake.
if you want to make a bigger cake, take 6 eggs, 6 spoons of sugar etc, that's a proportion;)
bon appetite!

Answer 10

hey... check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..