11
Simple and Tasty Cakes
Ingredients
100g margarine
100g caster sugar
2 medium eggs
100g self-raising flour
100g icing sugar
A few table spoons of cold water
Method
1. Pre-heat the oven at 180˚c/Gas mark
4. Grease a cake tin with margarine
and sugar so the cake can easily
come out once it is cooked.
2. For the best results use the flexible
beater blade for mixing cakes. Tip
the margarine and the sugar into the
mixing bowl and select setting 1 for
20 seconds then select setting 2 for
30 seconds then select setting 3 for
20 seconds. The mix should be light
and fluffy, if not select 3 for a further
30 seconds if required.
3. After the margarine and sugar is
creamed together, select setting 2
for 30 seconds adding one egg and a
small quantity of flour, then add the
second egg, select setting 3 for 30
seconds, then add the remaining
flour to the mix, then select setting 3
for 20 seconds. Select setting 6 for 10
seconds to make the mixture airy
and smooth.
4. Scrape the cake mix out of the
mixing bowl, using the Andrew
James spatula, into a cake tin and
place it into the oven for 20-22
minutes on 180˚c.
5. Once baked, take the cake out of
the oven and place it on a cooling
rack. Remember to allow plenty of
time to cool.
6. When the cake has completely
cooled, add the icing sugar with a
table spoon of cold water to a bowl
and mix it quickly to prevent any
lumps. Slowly add water and stir
quickly until it reaches a soft and
runny consistency.
Flexi-beater attachment
