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Tuesday, 6 March 2012

How To: Bake A Cake

My sis managed to drag me into baking with her when I was at home for the holidays.

I forgot to take pictures of the process until right before we stuffed it into the oven, but I'll get the recipe form my sis and post it up here tonight.

Yummy... Get a load of the chocolate chips!

Sis with the unovened uncooked cake:

Final product:

My sis let me do the icing, but the white chocolate had cooled down. That's why it looks a bit wonky:

But it tasted friggin awesome! XD

Update: THE RECIPE!


Chocolate Chip Sponge Cake
Serves 9


Cooking time - 40-45 minutes


Ingredients:

225g/8oz self-raising flour
1/2 teaspoon baking powder
225g/8oz butter, softened, plus extra for greasing
225g/8oz caster sugar
55g/2oz ground almonds
4 eggs
1 teaspoon vanilla extract
140g/5oz milk chocolate chips
55g/2oz milk or plain chocolate, melted, to decorate
55g/2oz white chocolate, melted, to decorate


This sponge cake is made by the quick all-in-one method. 


1. Preheat the oven to 180'C/350F/Gas Mark 4. Grease and line a 23cm/9inch square shallow cake tin.

2. Sift the flour and baking powder into a large bowl. Add the butter, sugar, ground almonds, eggs and vanilla extract. Using an electric handheld whisk, beat until the mixture is very smooth and creamy. Fold in half the chocolate chips.

3. Spoon the mixture into the prepared tin and gently smooth the surface. Scatter over the rest of the chocolate chips. Bake in the preheated oven for 40-45 minutes or until well risen, golden and springy to the touch.

4. Leave the cake to cool in the tin for five minutes, then turn out onto a wire rack to cool completely.

5. To decorate, spoon the melted chocolates into two separate paper piping bags. Snip off the ends and drizzle the chocolates in squiggly lines over the cake. Leave to set. Cut into squares and serve.


TIP: Freeze individual squares in foil – they are perfect for packed lunch or picnics.

Happy baking!

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