Hi and a huge welcome to Steve's Kitchen. This week is all about baking
cakes
and I'm going to share with you a recipe that is fail-safe everyone should have
this recipe in their arsenal because it is
so simple to remember and very versatile you can make red velvet cakes
lemon drizzle cakes, birthday cakes almost any thing it's a lovely
moist cake as well so I'm going to teach that to you today
and then we're going to have some fun all this week making different types of cakes using
this recipe. Come on let me show you how
Now traditional sponge cakes are often called pound cakes as well and that's
because the old bakers would use
a pound of butter, a pound of sugar, a pound of flour and a pound by weight
of eggs,so equal quantities and it made a perfect sponge cake
obviously today I'm making a smaller recipe. I've got three and a half ounces a hundred grams
of butter
the same of sugar the same of flour and the same of eggs
now I'm using self raising flour and I'll explain that to you in a minute but it
is really this simple
We are just going to take our sugar into the processor
our butter our self raising flour
now if you haven't got self-raising flour I'll explain to you in a minute
and I'm taking 2 eggs which I happen to know works out at about hundred grams or
three and a half ounces
now even though I'm using self raising flour I'm going to add a teaspoon of
baking powder in here
if you haven't got Self Raising flour you could add two teaspoons of baking powder
into all-purpose flour
now let's get this on the processor. Now here's where things get crazy quick because we're
just going to blend this for about 10 seconds
actually I'm only going to do five seconds
take a spatula and just quickly knock any of the flour down that's come up
and then we're just going to do another five seconds or so just to bring that
batter together
We don't need to over mix this, when you take the lid off now
you will have lovely smooth cake batter
which is just as good as anything you could buy in the shops. Now here's another
tip the oven temperature doesn't want to be too hot
we're going to be putting it on at 170 degrees celsius that's 325 fahrenheit
and that temperature is pretty important because if it cooks too quickly you end
up with a very domed top
and I've got a little bit of softened butter, I've got an 8 inch tin here which I'm
just going to grease the Inside
so I've greased the bottom and the sides of this cake tin I'm going to pop a little
flour in there now
just bang it around to get a coating of flour
so you want a light dusting of flour like that now I'm using a high sided
tin, that isn't necessary quite often I use a lower sided tin and you may well do
as well just what I have today is this tin
Now I'm just going to take that cake batter and pop it into our tin
and then I'm just going to use a fork to evenly distribute this across the bottom
of the pan
now the batter is not very deep in the tin and that is perfect
Now one of the reasons we have that temperature at 170 rather than any higher
is because if you heat the side of this tin too quick it'll sear the edge of the cake
which will stop the side of the cake from expanding and then you have a big done
cake and we don't want that
now that cake batter is going in my oven for 25 to 30 minutes
we don't want to open the door at least for the first 25 minutes
and you have a lovely golden top come on this
and if you're not certain towards the end you can always stick a skewer in there
to see if its cooked but
30 minutes it's going to be cooked. Now look at that that's just come
out of the oven it's a beautiful golden brown I need to leave that now for about
10 minutes
and that would just start to cool down and shrink away from the sides
before we tip this out. Now if you want to test it you can just push in the middle
and it should spring back like a sponge
Now that sponge has cooled down here on the side, come and have a look at this
you get a perfect sponge, I'm just going to slide it onto the board here
I want to cut this one open so you can see exactly what you're getting
we should have a wonderfully aerated sponge cake
now the versatility of this cake is immense because
a lot of people will put vanilla in here and I like the taste of butter
flour and sugar
and eggs when they're baked liked this and sometimes people say that's a wonderful
sponge cake Stephen
what's in it but it's not what's in it it's what's left out of it
It's pure and very simple, very versatile. Now please give this one a thumbs-up
share the video with your friends and stay tuned because we've got some real
fun going to happen
with this cake mixture and I'll show you the versatility of it over the next few
days
see you then, take care.
now I'm just trying that as well it's a lovely moist
cake it's a wonderful recipe, so thanks for joining me today
please comment down below, I'll leave a couple of links to some other videos
be good and I'll see you very shortly, take care