My mum's perfect cake recipe
My mum is the baker in the family: I readily admit that her cakes are better than mine - she has that magic touch! But this recipe (her recipe) is foolproof - it works every time! I usually just sprinkle with icing sugar but the photo shows how I decorated it for the platinum jubilee!
Servings: 12 slices
Ingredients
- 4 eggs approximate weight 215g
All other ingredients (unless otherwise stated) are the same weight as the eggs
- Unsalted butter softened
- Caster sugar
- Self raising flour
- 2 tsp baking powder
- 3 tbsp hand hot water
To finish off
- 2 tbsp jam
- 1 tbsp icing sugar
Instructions
- Line 2 round cake tins
- Preheat the oven to 180°
- Break the eggs into a large bowl taking note of their weight
- Add the butter sugar and flour to the eggs - you want the flour to be on top
- Add the baking powder and then the water on top of that; leave it to fizz
- Mix together unti you have a batter (take care not to over mix)
- Split between the 2 prepared tins
- Pop on the middle shelf of the oven and bake for 35 minutes **
- Check the cakes are cooked through using a clean skewer
- Transfer to a cooling rack
- Once completely cool spread your jam on one half and then top with the other; sprinkle over the icing sugar
Notes
I tend to use small cake tins; if using larger, or if you want a bigger cake, just increase the eggs and then all the other ingredients follow!
**A larger cake will take longer to cook.