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Recipes, Hints and How-to's

Lemon Curd Cake

Recipe of the Week

Lemon Curd Sponge Cake with Lemon Cheesecake Topping - Click here for the recipe



Previous recipes:

Beautifully Moist Banana Bread. Click here for the recipe.


Rhubarb and Ginger Muffins - Click here for recipe

Dairy Free Carrot Cake - Click here for recipe

Easy Chocolate Cake with Buttercream and Blueberries - click here for recipe.

How to Acheive Flat Topped Cupcakes

If you've always wondered how to get your cupcakes to come out of the oven with flat tops rather than looking like mini volcanos then read all about how to achieve this here in one of our articles.

How to Soften Sugarpaste

Often when it first comes out of the pack icing can be a bit hard and difficult to manage.

A good tip for softening it is to give it quick 10s bursts in the microwave until it is slightly warm. You don't want it hot as that will cause the sugar to melt, but just warm to the touch. A 1kg block of icing will normally take about 20s to soften.

Basic Sponge Cake Recipe - Downloadable version at bottom of recipe

This is a simple, easy to follow recipe which can be used as the base of many different cakes. It’s quick to make and easy to adjust. The amounts listed here will make an 8” round or 7” square cake. 

Ingredients:
8oz (250g) Caster Sugar ~ I use golden caster sugar but white is fine
8oz (250g) Salted Butter ~ I soften mine in the microwave for 40s
4 eggs ~ ideally medium or large or a mix
1 tsp Vanilla Extract
8oz (250g) Self-raising flour
1 tsp Baking Powder 

Instructions: 
1.    Grease and line 2 baking tins (either 7” square or 8” round) ~ for instructions on how to grease and line baking tins please see the ‘Greasing and Lining Fact Sheet’ 
2.    Set the oven to 160C / 140C fan oven or equivalent ~ please note that ovens vary in temperature so if this temperature doesn’t give you the result you want for your cake don’t be afraid to increase or lower it as needed. 
3.    Mix the softened butter and caster sugar together. This can be done in a food processor, with an electric handbeater, or by beating by hand. Beat until well mixed and you cannot see any lumps of butter. 
4.    Add the eggs one at a time, beating after each one to ensure it is fully incorporated into the mixture. Once the final egg has been added and mixed the consistency of the mixture should be fairly runny. 
5.    Add the vanilla extract and mix in. 
6.    Add the flour and baking powder to the mixture and fold together using a metal spoon. Folding is a gentle process of mixing which keeps the sponge light and airy when cooked. Ideally it should be done with a metal spoon. Push the spoon to the bottom of your mixing bowl, gently draw it up and when it reaches the top fold in over so the mixture in the spoon starts to cover the flour ~ continue until all the flour is mixed it.
 7.    Divide the mixture  between the baking tins, place them on the middle shelf of the oven and cook for 20 mins or until a skewer inserted into the centre of the cake comes out clean. (This may take anything from 20 – 30 mins depending on your oven) 
8.    Remove the cakes from the oven and leave to cool in their tins. 
9.    Remove the cakes from their tins, fill them with your choice of whipped cream, jam or buttercream and enjoy. 

click here to download file


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