It’s very easy (Picture: Getty Images)

We’re a week into lockdown 3.0 and if you’re getting bored, baking is one of the most popular activities to try out.

And while sourdough and banana bread were the bakes of the first lockdown, this time the trends are custard tarts, pancakes and a traditional Victoria sponge.

This cake is one of the easiest around and needs just a few ingredients. You can whip the whole thing up in under an hour.

While you can add all sorts of filling, it’s delicious with just a spread of jam if that’s all you have in the cupboard.

For the cake itself. you need equal quantities of butter, sugar, flour and eggs.

It’s really easy to scale it up or down as you just need to match up the weights of each of the ingredients.

While it’s a bake that’s been around for a long time, for novice bakers in lockdown it’s a great way to get some practice in.

Ingredients

  • 175g butter
  • 175g sugar
  • 175g self-raising flour
  • Three large eggs
  • Jam
  • Optional fillings – fresh cream, fruit or buttercream

Method

  1. Pre-heat the oven to 180C/gas mark 4. Grease and line two 18cm round sandwich tins.
  2. Put the butter and sugar in a milking bowl and beat with an electric whisk or wooden spoon until pale and fluffy.
  3. Beat the eggs in a separate bowl and then add a little at a time to the butter and sugar, beating it in each time. If it looks curdled, add a spoonful of flour.
  4. Add half the flour and fold it in with a metal spoon until no lumps remain and then repeat with the other half.
  5. Pour the mixture into the prepared baking tins and bake for 20-25 minutes. You can check it’s cooked by inserting a clean skewer into the centre and seeing if it comes out clean. If it doesn’t, cook for a few more minutes.
  6. Allow to cool enough to remove from the tin and then leave the cakes aside until completely cool.
  7. Once cold, spread one with jam and any other fillings you chose and place the other on top.

Do you have a recipe to share?

Get in touch at metrolifestyleteam@metro.co.uk.


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