Rhyl Kitchen Recipe - Mrs Carter's Spongecake

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Ingredients

5 eggs

self raising flour

light brown sugar

butter (not margerine)

vanilla essence

 

For the icing

250g Butter

500g Icing Sugar

3 tbsp of milk

vanilla essence

 

To decorate

blueberries

strawberries

Raspberries

Edible flowers (optional)

Method

  • Set oven to 180 degrees or gas mark 4
  • easure the weight of 4 eggs - this will give you the weight for the other ingredients
  • Cream together the butter and sugar until all of the lumps of butter have gone and you have a smooth and creamy mixture
  • Next add the self-raising flour
  • Crack in the eggs one at a time folding the flour in so that lots of air can get into the cake
  • Add the remaining egg and vanilla essence.
  • Grease two circular tins 20cm in diameter. Line these tins with greasproof paper
  • Share the mixture between the two tins equally and bake for 20-25mins. When you stick a skewer or knife into the sponge it should come out clean.
  • Once removed, take the cake out of the tin and rest on a wire cooler.
  • hilst the cake is cooking make the butter icing by creaming together the butter and icing sugar with the back of a wooden spoon (add the icing sugar slowly as it can get quite messy)
  • Add the milk to make the creaming easier. 
  • Your cake needs to be completey cool before icing otherwise the butter will just melt. 
  • Use half of your icing to sandwich the two layers together.
  • With the remaining icing spread it on top of the cake. 
  • Decorate your cake with blueberries, strawberries and raspberries. If you have edible flowers then these look really good too!
  • Eat your cake with friends with a cup of tea. Yum!