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My Great Aunt in Scotland creates the BEST cakes and so with lots of you baking cakes during lockdown (or trying to if you suck at baking like me ha ha) I asked my aunt for one of her recipes that would be easy enough for everyone to bake! This is a cream sponge cake but can be adapted to include jam or chocolate too.
1 cupful of Castor Sugar
1 breakfast cup of self-raising flour
2 tablespoons of boiled water
A pinch of salt
Double cream or butter icing
1: Separate the egg whites from the egg yolks
2: Whisk the egg whites until they are stiff, then (whilst still whisking) add the egg yolks
3: Continue to add the sugar and then the water (whilst still whisking)
4: Gently fold in the sifted flour and salt.
5: Divide the mixture evenly into two 6 inch greased sandwich tins
6: Put the sandwich tins into the oven on the middle shelf, if you have an electric oven on 250 degrees and if you have a gas oven it is gas mark 7.
7: Bake the mixture for 10-15 minutes dependant on how fast or slow your oven usually cooks.
8: Take the tins out of the oven and leave them to cool on a wire rack before remove the cakes from their tins.
9: Once they are cooled use double cream or butter icing to sandwich both together.
10: Finish off with a shake of icing sugar on the top.
Emma Thomson is the owner of gemzbyemz.co.uk – specialising in personalised jewellery and gifts engraved with your choice of photo or handwriting. You can view our ranges of products and gifts here.