Easy Cake Recipes: June 2012

Thursday, 28 June 2012

Prep time: 12 mins

Baking time: 25-35 mins

Servings: 12

150ml	Elmlea Whipping,
	whipped Icing sugar, to dredge
	Fresh strawberries to decorate

Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.
Place heaped tablespoons of the mixes in 12 cupcake cases. Bake in centre of pre-heated oven at 180° C, (160-170° C fan), gas mark 4 for 20 &emdash; 25 minutes. Cool on wire tray.
Mix the whipped Elmlea with a little icing sugar to taste and if using add a little food colouring to achieve a pretty pink colour. Pipe over the cupcakes.
Decorate with fresh strawberries

Prep time: 12 minutes

Baking time: 25-35 minutes

Servings: 16

Soft, supple, spongy, sumptuous – a cakey embrace with a kiss of jam and a wink of sugar. Teatime just got warmer and cuddlier.


225g (8oz)	Stork packet, at room temperature
225g (8oz)	caster sugar
4	eggs, medium
225g (8oz)	self-raising flour, sieved


2	tablespoons jam
	Caster or icing sugar, to dredge

Start by preheating your oven to 180°C, 350°F or gas mark 4.
Then place the Stork and sugar into a mixing bowl, and cream together until light and fluffy.
Gradually beat in the egg (add a little flour with the last bit to prevent curdling).
Fold in the remaining flour.
Grease and line the bottom of two 20cm (8 inch) sandwich tins, and spoon half the mixture into each.
Bake on the middle shelf for 25-35 minutes, turn out, and remove the paper lining and leave to cool.
Sandwich with jam, sprinkle with caster or icing sugar, and for a proper Victorian tea, serve with cucumber sandwiches, smoked salmon, and a pot of earl grey.