Hi Guys!!
Welcome back :)
This cake was hands down my favourite dessert at school EVER!! My dinner lady would even cut me off a bigger piece! I have been so excited to make this and share it with you all - and it tastes exactly the same as it did back then. This tutorial is so simple and easy, there’s no fuss and no need to be super neat! Just cut yourself a huge square (or the whole thing) and enjoy 💕😘
- Ingredients for cake -
300g butter (salted or unsalted)
300g caster sugar (or granulated)
300g self raising flour (see tips and alternatives)
5 eggs
95ml milk (see tips and alternatives)
1 tsp vanilla extract/ essence
- Ingredients for icing -
600g icing sugar
8 Tbsp water
sprinkles
Pink colouring (can be left white)
Tools
8” cake tin (doesn’t have to be 8”)
Parchment
Mixer (standing or handheld)
Spatulas
Spoon/ pallet knife
Large sharp knife
- Method -
1. Begin by weighing out all of your ingredients and pre head your oven to 150c.
2. Line your cake tin with parchment. I have shown a great way to do this at the beginning of the video.
3. Whisk your butter until it looks softened and smooth.
4. Add caster sugar and whisk. Do not over whist but ensure everything is well incorporated.
5. Add in a small amount of egg, mix and follow with some flour. Add egg, mix and then flour - repeat until all ingredients are in the mixing bowl.
You may need to scrape your bowl down to ensure everything is well mixed.
6. Add your milk and vanilla extract and mix until the mixture looks smooth.
Place all your mixture into the cake tin and with a pallet knife or back of a spoon, smooth the mixture over.
7. Place in the oven for 1 hour at 150c. Your oven may differ so after 45 minuets - stick a knife into your cake and if it comes out clean then it’s done. If the knife looks wet, then give is a little longer.
8. Whilst your cake is baking you can make the icing. Sift 600g icing sugar into your mixing bowl and add 8 Tbsp water into it. You may want to cover the mixer with a damp towel to avoid any icing sugar covering your kitchen. 9. Once this is all combined and you have a thick but very slightly runny consistent you can add the pink colouring and mix again. Cover tight with clingfilm ready for when you need to ice the cake.
10. Once your cake is baked, cooled down and you have removed your parchment (don’t forget the underneath) Take a sharp knife and trim off the top to make it level. You can also trim off the sides as I did in the video.
11. Place some of the icing onto the top of the cake and with a pallet knife of the back of a spoon smooth over. Use a slow wiggle motion otherwise you will pull the crumbs up and the icing will not cone clean and smooth - refer to icing technique in video.
12. Finally add your sprinkles and ENJOY!!
- Alternatives and tips -
if you only have plain flour add 1 tsp baking powder
You can replace the milk for semi-skimmed/ almond or coconut.
To make this recipe eggless you can replace the 5 eggs with the following: 15 Tbsp Aquafaba / 20 Tbsp chickpea flour and 20 Tbsp water mixed together / 5 Tbsp flaxseeds or chia seeds with 15 Tbsp water mixer together / 15 Tbsp nut butter - please be aware these may alter the flavour slightly.
If you do not have parchment, grease your baking tin with butter and dust with plain flour all over - refer to video.
I would love to see your creations! Please do follow me on all my other socials and don't forget to tag me at @cremedelacakes
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Facebook @cremedelacakesluton
www.cremedelacakes.co.uk