With Great British Bake Off now in full swing, I can only imagine that watching the TV series has inspired lots of people to pull on their aprons and get baking. This year I have set myself the challenge of cooking something vaguely theme related, with each week we watch. With cheesecake for both dairy AND dessert week, fresh bread on bread week, cake for cake week and ginger biscuits for biscuit week, I’m pretty proud of myself for sticking to it. The only exception so far has been 1920’s week where I didn’t really have a clue what to cook, so we had cocktails instead! Last week was Festival Week and while we haven’t watched it yet, I plan to make a cake as I believe the final challenge is Festival Cakes. I’m not entirely sure what that is, but I do love an excuse to cook cake.
Trago have put together this fascinating infograph which shows the various baking times for different size cake tins. For those of you who have fancied baking a cake but not really sure where to start – this information could definitely give you a step up. Along with that, I’m going to impart on you my foolproof recipe for baking a cake. I personally always work in multiples of 60g, as I find this works best. So keep your ingredient quantities the same – 60g of butter, 60g flour, 60g caster sugar and 1 egg (one egg per 60g, so 3 eggs if 180g etc.) Add 1/2 teaspoon of baking powder for smaller quantities and a full teaspoon if you’re going for a larger quantity. Add a splash or two of flavouring and voilà, you’re done! I’m a firm believer of just mixing it all in together at the same time, even though some people still stick to the sugar and butter first, then the flour and eggs. I use a food mixer though so shoving it all in and blitzing it up has always worked fine for me! If you’re looking to add cocoa powder to make it chocolate, you need to take out some flour and replace it with cocoa, rather than add it in addition. Usually I work on 2/3 flour to 1/3 cocoa (so 120g flour to 60g cocoa) but the more I make, I often lower that to 3/4 and 1/4 instead. Divide your mixture between cake tins or place in cupcake cases and cook for the suggested times below. Make sure you poke a cocktail stick in the middle of the cake every now and again. If it comes out with mixture on it still, then it needs more cooking. If it comes out clean, the cake is cooked! If you give it a go, I’d love to see. Please feel free to post your pictures in the comments!