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classic Victoria sponge cake
beater
100g (4oz) butter/margarine
100g (4oz) caster sugar
2 large eggs
100g (4oz) self raising flour
1 drop vanilla essence
Grease two 180mm (7 inch) straight sided sandwich tins and line the bases with
buttered greaseproof paper. Beat the butter at speed 3 till light and fluffy, gradually
add the eggs, then the vanilla. Gradually add the flour, and turn the mixer up to speed
4 once the ingredients start to incorporate. Divide the mixture equally between the
two cake tins and level the surfaces. Bake the cakes in the centre of a preheated oven at
180°C/350°F/gas 4 for about 25 minutes, then cool on a wire rack.
steamed treacle pudding
beater
100g caster sugar
2 eggs
100g self raising flour
5 tbsp golden syrup
100g butter
extra butter for greasing
Grease a 900ml pudding basin and set aside. Put the butter and sugar in the bowl and
whisk at 2-3 till light and fluffy. Add one egg, then a little flour, then the other egg, then
mix and fold in the remaining flour.
Put the syrup into the greased pudding basin, and pour the mixture on top. Cover with
greaseproof paper or foil, secure with string and steam for 1½-2 hours. Serve hot with
custard or cream.
very moist chocolate cake
beater
50g butter, softened
2 tbsp golden syrup
50ml milk
2 eggs, beaten
125g caster sugar
100g cooking chocolate, melted
2 tsp vanilla extract
100ml boiling water
35g cocoa powder
125g self raising flour
2 tbsp light vegetable oil (sunflower, etc.)
Dissolve the cocoa powder in the boiling water and set aside to cool.
Put the butter and sugar in the bowl. Cream for a few seconds at low speed (1-2) and
gently add half the egg, followed by half the flour, gently increasing the speed to a
medium speed (3-4). Add the remaining egg and flour and mix to a smooth texture.
Add the remaining ingredients and mix till smooth and velvety. Pour the mixture into a
dish, cover with foil or greaseproof paper and steam for one hour, or till a knife inserted
into the cake comes out clean.
farmhouse fruit cake
beater
150g butter
150g caster sugar
75g glacé cherries, chopped
75g each of sultanas and raisins
25g mixed peel
300g self raising flour
Pinch salt
1 tsp mixed spice
3 tbsp milk
3 eggs
Grease a 20cm (8”) round cake tin and line with greaseproof paper. Preheat the oven to
180°C/350°F/gas 4. Put the butter, sugar, dried fruits and spices in the bowl, and beat at
speed 3 till combined slightly. Add the eggs and milk and beat for a few seconds,
Gradually add the flour and continue beating till well mixed. Pour into the cake tin and
bake for about 1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.
