Ingredients 2 Eggs 1 c Granulated Sugar 1/2 stick Butter 1/2 + 1/8 c Milk 1 tsp Vanilla Extract 1 c All-purpose Flour 1 pinch Salt 1 tsp Baking Powder, Heaping ...

Do not over mix. Once cake has cooled, cut each cake round in two. Put the first layer on a cake stand and add one cup of frosting. Spread evenly. Repeat with each layer.

100g self-raising flour 1 teaspoon baking powder 75g unsalted butter, softened to room temperature Finely grated zest of 1 lemon 75g caster sugar 2 eggs Fruit for topping, such as stone fruit ...

Method: For the cake: To start, preheat the oven to 180C or 160C Fan and line a 20cm (8”) cake tin with baking paper. To make the sponge, beat the butter and golden caster sugar until pale and ...

To make the sponge mixture, put the remaining butter and brown sugar (175g each) and the golden syrup in a medium pan and heat gently, stirring, until melted and smooth.

Evenly divide the batter between your prepared tins (about 650g/1lb 7oz per tin). Bake for 37–40 minutes or until a cake skewer inserted into the centre comes out clean. (If you only have one ...

“This Japanese 🇯🇵 strawberry sponge cake is amazing and only $18.69!,” pictures of the cake were captioned on Instagram. “It’s not too sweet and the whipped cream frosting and soft ...

Pineapple upside-down cake recipe I highly doubt you’ll have leftovers, but if you do, refrigerate the cake in an airtight container for up to four days or freeze for up to one month. Makes: 10 ...

1 cup fresh blackberries Preheat oven to 350 degrees. Coat a 9-inch round baking pan with cooking spray. In a large bowl, beat eggs for four minutes with an electric mixer on medium speed ...