Simple Chocolate cake

Ingredients:
2 tablespoons cocoa
2 eggs
1 cup (110g) self-rising flour
1 cup (200g) sugar
1/2 stick (60g) melted butter
1/2 cup (125g) milk
Directions:
1. Preheat oven to 180 degrees Celsius
2. Place all ingredients in a bowl.
3. Beat for around three minutes until smooth. This is a fairly wet mixture and the beating is
important. Beat through enough to make a smooth batter but not too much that the air is
taken out.
4. Pour into grease and base lined (baking paper on the bottom) cake tin.
5. Bake for approximately 40 minutes at 325F (160C) or until cooked when tested. Test by
inserting a clean metal skewer into the centre of the cake and when the skewer is pulled
out, it should be clean. If there is a sign of batter on the skewer, the cake is not fully
cooked.If the cake is still wet and/or moist when tested place back in the oven for another 5
- 10 minutes.
6. Add frosting, sprinkles, and any other sorts of decoration.
Note: If you add too much flour then you can add a little milk or an egg. If it is too wet then add
some flour.
Basic Chiffon cake
Ingredients:
Butter, for coating the pan
1 cup cake flour, plus more for coating the pan
1 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
3 large eggs, whites and yolks separated, at room temperature
3/4 cup granulated sugar

Instructions:
1. Heat the oven to 350F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with
butter, then flour, tapping out any excess flour; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks,
and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color
and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape
down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until
smooth, about 1 minute. Transfer batter to a large bowl.
4. Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on
high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30
seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks
form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of
the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites
until just combined and no large white streaks remain.
5. Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and
springs back when pressed and a toothpick or cake tester inserted into the center comes out clean,
about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife
around the perimeter and turn the cake onto the rack to cool completely.

Simple Cheap Cake
Ingredients:
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 egg
1 cup milk
2 1/2 teaspoons baking powder
2 cups all-purpose flour
1/2 teaspoon salt
Instructions:
1. Preheat your oven to 375 degrees F/190 degrees C.
2. Grease a 9 x 13-inch baking pan. Use butter or a light vegetable oil.
3. Mix together the flour, baking powder, and salt in a small bowl.
4. Add sugar and butter to mixing bowl and beat well. Mixture will appear dry and crumbly.
5. Add egg. Beat the mixture until the egg is fully incorporated.
6. Add vanilla and continue mixing.
7. Beat in 1/3 cup milk into the mix.
8. Gently stir in about 1/3 of the flour/baking powder mixture. Take care not to stir too
vigorously at this stage to keep your cake tender.
9. Repeat steps 6 and 7 until all the ingredients are blended.
10. Pour into a greased 9 x 13-inch baking pan.
11. Bake 25 to 30 minutes or until cake tests done. Insert a toothpick, wooden skewer or cake
tester into the center of the cake. If it comes out clean or with only a few small crumbs on it,
the cake is done. If not, put it back in the oven for another 4-5 minutes.
12. Frost as desired. To pair the cake with a fast, cheap, and delicious frosting,

Tips:
As a general rule before you start baking, gather and measure out all your ingredients. This will
keep you from scrambling for something when you're in the middle of mixing.
For a different and delicious alternative, cover your cake with fruit and yogurt. This is particularly
good if you mix the yogurt with equal parts whipped cream.
Instead of frosting, try topping with a citrus glaze .

Frosting:
Ingredients:

1 cup of powdered sugar (you can add more if desired)

1/2 cup unsalted butter, softened (not completely melted)

1 tbsp to 1/4 cup fresh milk/half & half (you may need to adjust the consistency)

1 to 2 tsp vanilla

1/8 teaspoon salt
Instructions:
1.
Beat the softened butter in a medium-sized mixing bowl with an electric mixer or
wooden spoon until smooth and fluffy.
2.
Add the powdered sugar a small amount at a time. The mixture will appear dry and
crumbly.
3.
Gradually stir in the half-and-half or milk until you have reached your desired
consistency. If the frosting is too runny, add more powdered sugar. If it is too stiff,
add additional milk.
4.
Mix in vanilla and pinch of salt. Taste and add more if desired.
Tips:
Yes, you can make creamy frosting by hand if you do not have an electric mixer. Although lots of
mixing is necessary to achieve a creamy consistency, adding some milk during Step 2 will make it
easier to incorporate the powdered sugar.
If you have salted butter, you can still use it, as long as you put lots of sugar!
For chocolate frosting, add melted cooled chocolate. Adjust consistency if desired.
Make sure to mix very good.
Don't use melted butter. ( it makes it runny).
Be sure to use sweet (unsalted) butter, or your frosting will taste salty.

Sponge Cake
Ingredients:

8 Eggs, separated into whites and yolks

190 g / 6.7 oz sugar

95 g / 3.3 oz flour

55 g / 2 oz corn starch

45 g / 1.6 oz butter, melted Vanilla extract

Instructions:
1. Preheat the oven. Set the oven to 180C, 350F or gas mark 4.
2. Mix the egg yolks. Place the egg yolks into the mixer and mix them on a high speed
until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few
minutes more until the mixture becomes thicker.
3. Add the vanilla extract. Keep mixing until the mixture becomes double that of its
original volume. Now turn off the machine and transfer the egg yolks to a separate
bowl.
4. Wash your mixing bowl and the attachment well in preparation for whipping the
egg whites. Make sure that the mixer attachment and bowl are washed extremely
clean at this point. If not, any fat that remains on these utensils will negatively affect
the whipping of the egg whites. Keep the items spotless or see "Tips" below for
another solution.
5. Whip the egg whites. Place whites into the clean mixer bowl. Beat them on high and
let them whip until they become white and frothy. Now slowly add the sugar a bit at
a time.
The whipped egg whites mixture is ready when it clings to the beater
attachment but does not drip. Once the mixture is nice and stiff, turn off the
mixer.
6. Combine yolks and whites. Now introduce the egg yolks to the egg whites mixture.
Add the whipped egg yolks into the egg whites and fold them in with the rubber
spatula. Make sure not to over-mix. See How to Fold in Egg Whites for more details.
7. Complete the batter. Next, introduce the flour and corn starch to the eggs. Start by
combining the flour and the corn starch in the sieve. Using your hands, slowly sift it
into the mixture. Sifting the flour will increase the amount of air in the cake, helping
to make it even lighter. Fold it all together remembering again not to over-mix and
then add the melted butter to the batter, combining it in briefly.
8. Bake. Using the rubber spatula, transfer the batter into the lined spring-form pan.
Spread the batter evenly with the rubber spatula and give the pan a few
good shakes to remove any air pockets that might remain.
Put the cake into the oven and allow it to bake.
9. Remove the cake. After around 30 minutes, test the cake to see if it is ready. Insert a
wooden skewer into the centre of the cake. The cake is ready when the skewer
comes out free of any batter (cake mixture).
10. Set it aside to cool before removing it from the pan.
11. Once the cake is totally cooled, take a sharp knife and run it around the outside of
the cake.
12. Remove the cake from the spring-form pan. It is now ready for icing (frosting) or
adding jam (jelly), cream and other fillings.
Tips:
Add cocoa powder if you want to have a chocolate sponge cake.
When you are done make sure you enjoy eating it. It tastes even better if you share it with your
friends.
A fail-safe method for cleaning your mixing bowl well before whisking the egg whites is to cut a
lemon in half and rub the bowl with the fleshy side of the fresh lemon as the citric acid ensures a
fat-free whisking bowl.
You can use butter paper in bottom before pouring the mixture in.
Make two or more cakes for a layered sponge. Double or triple the recipe ingredients if you are
adept at mixing quickly; otherwise, make the additional cakes separately so that each cake remains
light and fluffy.
Serving Suggestions: Although sponge cake can be eaten as it is, it can be used as the base for many
different layered cakes.

Quick Easy Cupcakes
Ingredients:
100g of margarine, soft to melted (7 tablespoons)
100g of caster sugar (7 tablespoons)
100g of self raising flour (16 tablespoons)
2 eggs Chocolate chips (optional)
Vanilla essence (optional)
Icing sugar and warm water for icing

Instructions:
1. Preheat the oven to 190 degrees or gas mark 5.
2. Sift the flour into a mixing bowl.
3. Add the sugar and margarine.
4. Crack the eggs and put them in the bowl.
5. Mix everything together.
6. Add in chocolate chips and vanilla essence
7. Place 12 cupcake liners into a cupcake pan.
8. Divide the cupcake mixture evenly in the cupcake liners.
9. Place them in the oven to bake for 10-15 minutes.
10. When done place cupcakes onto a cooling rack.
Tips:
Make sure you stir the mixture well so as to not get any lumps.
When you take them out of the oven test them by poking one. If it bounces back up then it is cooked,
if not then put it back in the oven for a bit longer.
Be careful when cracking the eggs to not get any shell into the mix.
Another way to check if they are done is to poke a cocktail stick into one of the cupcakes. If it comes
out nearly clean they are done, if not add a little more time.
Remember 100g on everything except the eggs and flavourings.
Sift the flour well.
Cream Filled cupcakes
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in
the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each
muffin cup half-full of batter.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the
cake comes out clean. Allow to cool.
4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in
confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla.
beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to
fill each cupcake.

Chocolate cupcake

Ingredients:
2 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) sugar
1 cup(s) mayonnaise
1 teaspoon(s) vanilla extract
1 cup(s) cold water

Instructions:
Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.
In a small bowl, whisk flour, cocoa powder, baking soda, and salt.
In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla
extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat
1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in
pan 5 minutes before removing to wire rack to cool completely. Top with frosting.

Basic Cupcake
Ingredients:
250g (8oz) unsalted butter, softened
250g (8oz) caster sugar
250g (8oz) self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
Ice-cream scoop (optional)
2 x 12-hole muffin tins, lined with paper
cases

Instructions:
1. Set the oven to 190C or Gas Mark 5.
2. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and
milk and whisk until the mixture is smooth.
3. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the
paper cases.
4. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of
the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light
golden colour.
5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes,
then transfer them to a wire rack to cool.
Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once
cold, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in
about 1hour. They can be decorated with the buttercream topping while they are still
frozen, which will help to keep them as fresh as possible before serving.
Flavour variations: If you don't want plain cupcakes, then try one of these flavours:

Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon
juice in place of the milk
Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa
Rose: Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water
Coffee: Omit the milk and, in its place, use 2 tablespoons instant coffee, dissolved in 4
tablespoons hot water

24 servings, 15 min prep, cooking: 25 min plus cooling time