When I was a kid (read 11-15 years old) I used to bake cookies, cakes, cupcakes, muffins, etc all the time and was actually pretty good at it. Fast forward a few years...and...I lost it. The last time I attempted to bake a "proper" cake it exploded in the oven (I have no clue how, please don't ask).
This past weekend, I decided to try a recipe a friend gave me. He said it was "foolproof" and it turned out beautifully! (Much to my surprise)
So here is "Sponge Cake in 3 Steps"
Step one: Sift 4 oz. self-raising flour and 1 tsp baking powder in a large mixing bowl.
Step two: Throw in 4 oz. soft butter (or margarine) at room temperature, 4 oz caster sugar, 2 large eggs, 2-3 drops pure vanilla essence and mix well until soft and gloopy.
Step three: Empty into a lightly-greased 20 cm (8 inch) round cake tin and put in a 325 F oven for about 30 minutes. Remove from tin and let cool on a wire rack.
----
Does anyone else have any really simple "never fail" cake recipes?
Yes, get someone else to make you a cake.
Sit. Eat. Enjoy!
No, but I have a foolproof peanut butter cookie one.
(http://2.bp.blogspot.com/_D_Z-D2tzi14/TLTwPWSfm1I/AAAAAAAAD9A/jZcOV5HoqgU/s400/marshmallow10cake.jpg)
I'm not allowed to use the oven after the Totino's Pizza IncidentTM but this looks like fun. I shall relay recipe to She-Who-Mans-The-Kitchen.
Quote from: Muir on February 09, 2010, 11:11:25 AMDoes anyone else have any really simple "never fail" cake recipes?
I do, I do :)
so you mix 4 eggs with 1 1/2 cups of sugar (one cup = 200gr. or 7 oz), one cup of yogurt (sour cream could work as well) and you put one teaspoon with baking soda in the yogurt, stir good and it goes to the eggs and sugar, all that should be stirred for a minute (until it looks good :D) then you put 2 1/2 cup of flour (normal, white), stir, add 3/4 cup of vegetable oil, stir, and at the add some vanilla powder :) the mixtures should be homogeneous, put it in your cake form and bake for.. 180C in the oven.. that should be 355F I guess.. for about 45-50 min :) I really can't cook, and almost every recipe I try is a failure, but this one just works :D you can also split the mixture in two, and put some cocoa in one of the halves, so you'll have a black and white cake :)
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s320x320/404627_2762636540008_1080684478_2729535_686903641_n.jpg)
Hope I've helped :)
Mmmmmmmm,, marblecake :lulz:
Sandra Lee's Semi-Home Made Kwanzaa cake?
Nigerian Yellow Cake?
Oh, squishy, springy cake. I love you.
Quote from: What's-His-Name? on March 08, 2012, 12:32:35 AM
Nigerian Yellow Cake?
Oh come on, this was funny! Laugh fuckers!
:lulz: :lulz: :lulz: :lulz: :lulz:
Since moving to Turkey the biggest issue I've found with baking is the odd measurements. "One water glass of flour", "One tea glass of milk" etc.
Quote from: What's-His-Name? on March 08, 2012, 01:27:20 PM
Quote from: What's-His-Name? on March 08, 2012, 12:32:35 AM
Nigerian Yellow Cake?
Oh come on, this was funny! Laugh fuckers!
(http://img.photobucket.com/albums/v511/Navkat/JarethLaugh.png)
Quote from: What's-His-Name? on February 27, 2012, 08:56:44 PM
Yes, get someone else to make you a cake.
Ya, just told my girl how to make it. Right after the Steak.
Quote from: DocS on March 08, 2012, 02:58:09 PM
Quote from: What's-His-Name? on February 27, 2012, 08:56:44 PM
Yes, get someone else to make you a cake.
Ya, just told my girl how to make it. Right after the Steak.
"But why is the batter so salty?"
Quote from: navkat on March 07, 2012, 05:22:49 PM
Sandra Lee's Semi-Home Made Kwanzaa cake?
:angrymob:
I had to look up Caster sugar. :oops:
I think Caster sugar makes it easier to roll the dough.
I've honestly never seen it. I'm sure it does it's job well I'm just seriously amazed I saw the term "Caster sugar" and was completely stupefied. It's not even an odd ingredient. It's not like, "Add 3 deep fried Rocky Mountain Oysters."
:cry:
And thus another poor pun dies a lonely death.
I didn't get it until you pointed it out LOL
I still don't get it.
http://www.amazon.com/b?ie=UTF8&node=16412291
Is that what they're called? Oh.
Quote from: Muir on February 09, 2010, 11:11:25 AM
Does anyone else have any really simple "never fail" cake recipes?
SURPRISE CAKE:
DEFINITELY sugar + flour + butter in roughly eyeballed amounts
MAYBE a bit of water, milk or egg or maybe just the egg yolk, or baking powder
PROBABLY a bit of salt
SOMETHING of a flavouring thing such as vanilla, cinnamon, lemon or orange peel (juice does not work), chocolate bits chips chunks, candy, candied ginger, 5-spice, anise powder, extra butter, I dunno, something!1!!
Then you mix it and maybe add more butter or flour if the dough doesn't look right.
Then it goes in a cake form that should probably be buttered.
Then it goes into the oven at somewhere between 200 and 225 degrees Celsius (if your oven only does Fahrenheit you're out of luck: get a better oven). It should probably have been preheating, good that you thought about that beforehand!
And then you set an alarm for 20 minutes. THIS IS VERY IMPORTANT.
And then you go do something else and forget about the cake.
And then you will be surprised by a beeping sound. SURPRISE! There is a cake in the oven!
Then you check if the cake needs maybe 10 more minutes or not.
Then you let the cake cool.
And then you eat it. The other SURPRISE is that you do not know what kind of cake you're going to get before you look in your cupboards to see the sorts of things you have.
Should the cake happen to fail, write down what you did, and do something different next time.
If you don't forget about the alarm thing and don't accidentally* use something extremely gross as a flavouring there's not a lot that can go wrong.
* also not on purpose
Quote200 and 225 degrees Celsius
Lightspeed?! :eek:
Quote from: Triple Zero on August 02, 2012, 08:21:57 PM
Quote from: Muir on February 09, 2010, 11:11:25 AM
Does anyone else have any really simple "never fail" cake recipes?
SURPRISE CAKE:
DEFINITELY sugar + flour + butter in roughly eyeballed amounts
MAYBE a bit of water, milk or egg or maybe just the egg yolk, or baking powder
PROBABLY a bit of salt
SOMETHING of a flavouring thing such as vanilla, cinnamon, lemon or orange peel (juice does not work), chocolate bits chips chunks, candy, candied ginger, 5-spice, anise powder, extra butter, I dunno, something!1!!
Then you mix it and maybe add more butter or flour if the dough doesn't look right.
Then it goes in a cake form that should probably be buttered.
Then it goes into the oven at somewhere between 200 and 225 degrees Celsius (if your oven only does Fahrenheit you're out of luck: get a better oven). It should probably have been preheating, good that you thought about that beforehand!
And then you set an alarm for 20 minutes. THIS IS VERY IMPORTANT.
And then you go do something else and forget about the cake.
And then you will be surprised by a beeping sound. SURPRISE! There is a cake in the oven!
Then you check if the cake needs maybe 10 more minutes or not.
Then you let the cake cool.
And then you eat it. The other SURPRISE is that you do not know what kind of cake you're going to get before you look in your cupboards to see the sorts of things you have.
Should the cake happen to fail, write down what you did, and do something different next time.
If you don't forget about the alarm thing and don't accidentally* use something extremely gross as a flavouring there's not a lot that can go wrong.
* also not on purpose
Other than the Celsius part and not drinking wine while waiting for the thing to beep, that could be Justin Wilson. "Handful of dis here, summa dat...how long ya cook it? Ya cook it till it's ready!"
I wonder if I could make a beer cake with that