It’s all in the whisk!

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Your mum’s baking is always the best, except for my mum’s, who really is the best! I wanted to share with you how to bake a cake just as well.

A light, fluffy, cloud like sponge is all in the whisking! My mum taught me how to bake when I was a young girl. I loved helping her out in the kitchen, especially when she let me lick the whisk afterwards (I was a greedy git). This recipe is a Mummy Chetwynd classic, with a slight twist. Very easy to remember, just think of the devil (666). It’s one of the only recipes where I work in pounds and ounces. However many eggs you wish to use, double it for the flour, sugar and margarine required. So, for a standard sandwich cake use 3 eggs, and 6 ounces of everything else (changing slightly for a chocolate cake, as below).

I love the fact you can just chuck all the ingredients in; no harm no foul. The most important thing to remember is to use an electric whisk, and whisk it well!

Equipment:

2 non-stick cake tins
2 large bowls
1 medium bowl
1 sieve
Greaseproof paper
Scissors
Electric Whisk
Cooling rack
Knife

Ingredients:

Sponge:

3 eggs
6 oz. margarine
6 oz. caster sugar
6 oz. flour/cocoa (5:1)
Large splash of milk
Vanilla essence

Buttercream:

(double this if using it for topping as well)
2 oz. butter
5 oz. icing sugar (vary this depending on your mixture)
Vanilla essence
Splash of milk

Method:

1. Get a sheet of greaseproof paper large enough to fit two cake tins on, fold this in half and place your cake tin on and draw round. Cut this out. With the remaining paper, grease the tin with butter or margarine, on the bottom and all up the sides; then place the paper in the bottom.

2. Turn your oven to 180 degrees (fan oven) to heat up. Weigh out your flour and cocoa powder and sieve into a large bowl, weigh all other ingredients for the sponge and add to the bowl, including 1 tsp. vanilla essence and a good splash of milk.
3. Grab the electric whisk, and begin whisking. This is the crucial step to a light, fluffy cake. When you whisk a cake you are adding air into the mix, this air creates the fluffy cake everyone loves so much. It’s important to whisk this for a while (a good 3 minutes), the mixture should change from a medium brown to quite a light brown (as shown in the picture below)
4. Once you are happy with the colour, split the mixture evenly between the two tins, use a knife to get an even surface. Place these into the middle of your oven, set a timer for 15 minutes.
5. Check the cake is done by lightly pressing on the top. If the sponge springs back to shape then it’s done. Another way to check is to poke a folk or skewer in the middle of the cake and it should come out clean.

6. Let the sponges rest for a minute, then get a knife and spin it round the outside, loosening the sides. Using a tea towel, turn the sponge out onto a cooling rack one at a time. After about 2 minutes, pick each sponge up and twist 45 degrees (this stops it sticking to the rack).

7. While the cake cools, you can make the butter cream. Butter cream uses lots of shoulder strength; as I lack this somewhat. My boyfriend Rory played a large part in the making of the butter cream (credit where credits due and all that).

8. Weigh out the butter in a large bowl (either wash out your original bowl or grab another one), then in a medium bowl weigh out the icing sugar.

9. Soften the butter with your spatula, beating it against the side, and then slowly sieve the icing sugar into the bowl while combining it. Once most of the icing sugar has been combined, add a splash of milk and 1 tsp. vanilla essence and keep beating it. Add the rest of the icing sugar and beat it (adjust quantity’s depending how thick you want the butter cream).


10. Similar to the sponge, buttercream needs beating (mixing) till the colour starts to lift; it should go from a yellow, to a pale yellow almost white (see below).
 11. I like to add jam to one side of the sponge to help it stick, but I get a lot of weird looks (trust me it tastes great), and then add butter cream to the other side. You want to pick the thicker more sturdy sponge for your base which you add the butter cream on (if your oven is a bit funky like mine and the cake has risen more on one side, add less buttercream to the thicker side to even it out).

12. Then top with whatever you like. There are so many ways to decorate cake, simply melt some chocolate and pour it on or be more adventurous. Here are a variety of different ways I have decorated cakes; usually for birthdays, but sometimes just for fun.

And it’s that simple. You need a lot of equipment for baking, but most things you use every time you bake so they are good to have in your cupboards. This is such a simple recipe with a couple of method tips you can bake almost as well as your mum (or your dad). Let me know how your cake turns out, and how you decided to decorate it.


Follow me on instagram here for more pictures of cake and delicious food!

Thanks for reading!

Chocolate cake

  • Servings: 8
  • Time: 1 hour
  • Difficulty: easy
  • Print

A beautiful moist chocolate cake of epic proportion


Ingredients

    Equipment:
  • 2 non-stick cake tins
  • 2 large bowls
  • 1 medium bowl
  • 1 sieve
  • Greaseproof paper
  • Scissors & Pen
  • Electric Whisk
  • Cooling rack
  • Knife

  • Sponge:
  • 3 eggs
  • 6 oz. margarine
  • 6 oz. caster sugar
  • 6 oz. flour/cocoa (5:1)
  • Large splash of milk
  • Vanilla essence

  • Buttercream filling:
  • 2 oz. butter
  • 5 oz. icing sugar (vary this depending on your mixture)
  • Vanilla essence
  • Splash of milk

Directions

  1. Grease both cake tins, and line, then pre-heat oven to 180 degrees (fan oven)
  2. Weigh out flour and cocoa powder then sieve into a large bowl, weigh all other ingredients for the sponge and add to the bowl, including 1 tsp. vanilla essence and a good splash of milk
  3. Use electric whisk to mix all ingredients (3 minutes at least)
  4. Split mixture evenly between the two tins, use a knife to get an even surface. Place these into the middle of your oven, set a timer for 15 minutes
  5. Check the cake is done by putting a skewer in the middle of the cake, it should come out clean
  6. Let the sponges rest for a minute, then get a knife and spin it round the outside, loosening the sides. Using a tea towel, turn the sponge out onto a cooling rack one at a time. After about 2 minutes, pick each sponge up and twist 45 degrees (this stops it sticking to the rack)
  7. While the cake cools make the butter cream filling
  8. Weigh out the butter in a large bowl (either wash out your original bowl or grab another one), then in a smaller bowl weigh out the icing sugar
  9. Soften the butter with your spatula, beating it against the side, and then slowly sieve the icing sugar into the bowl while combining it. Once most of the icing sugar has been combined, add a splash of milk and 1 tsp. vanilla essence and keep beating it. Add the rest of the icing sugar and beat it (adjust quantity’s depending how thick you want the butter cream)
  10. Similar to the sponge, buttercream needs beating (mixing) till the colour starts to lift; it should go from a yellow, to a pale yellow almost white
  11. Spread butter cream to one side of the cake
  12. Top/decorate however you like (:

One Comment Add yours

  1. MyPOV says:

    I can vouch for the awesome fluffyness of this sponge!!

    Like

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