I rarely make cake. But when I do I tend to go a bit bonkers. It's a bad trait. I tend to behave the same way when making pasta and Bread. There's obviously some inner need within me to Batch Cook.
Yesterday I made loads of cake like things but this was an absolute hit and what's more it didn't make it to the freezer, which is where most of my batch cooking ends up.
Which is a bit of a shame really, because it means it's going to have to be eaten!
When making cake there are some ground rules:-
1. It has to cost less then buying shop cake or it has to be especially delicious
2. I must already have all the ingredients, if you dont have all the ingredients, find a cake that you do have all the ingredients for, or swap some around a bit
3. You must be able to make it in a food mixer. Life is too short for creaming butter with sugar by hand
4. You must already own a suitable tin, or something similar you can get away with.
Preheat the Oven to 180C
Add the following to the food mixer
175g Self Raising Flour
175g Caster Sugar
1tsp Baking Powder
3 Large Eggs
The Zest of two lemons (keep the lemons you are going to need them in a minute)
Pour the cake mixture in to the prepared tin (suggest you grease and line it)
Bake in the oven for 35-45 minutes
Check the cake is cooked by inserting a toothpick/Cocktail stick
Then prick the cake all over and make the soaking syrup by combining in a small pan over a moderate heat
The juice of the two Lemons
3 tbsp Caster sugar
3 tbsp Icing Sugar
When the sugar is dissolved pour the syrup over the cake and leave to cool in its tin for 20 minutes before you even think about taking it out of the tin.
Its going to be a massive hit with the family so perhaps consider cutting it up in to small fingers or squares so people are not tempted to cut themselves a massive slice!