A Chocolate Cake for Mother’s Day
180g Self Raising Flour
180g Caster Sugar
180g Soft Margerine or butter (I use Stork magerine)
This would make a 7″ victoria sandwich or about 18 fairy
1. Preheat the oven to 180C or 160C fan oven for sponge cake or
200C or 180c for fairy cakes.
2. Grease your sandwich cake tins or place
fairy cake cases into trays.
3. Weigh all ingredients and place together in to a large mixing bowl.
Cakes should spring back if lightly pushed in middle.
7. Leave to cool in
tins for 15 mins then place on a wire rack to cool completly.
chose to spread strawberry jam in between the two sponges and use vanilla
buttercream to ice the top of the cake.
orange or lemon or both!
almond extract and then make a thick glace icing for the top and pop glace
cherries on for a cherry bakewell cake!
ground ginger or cinnamon.
cherries or chocolate chips.
The list is
endless. Let me know what you try, I also love to try new flavours.