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Here's a recipe from Nigella Lawson's "How to be a domestic goddess" that I use all the time. I'm especially keen to use it for making mini cupcakes. The brown sugar in this cake takes the ordinary cake sponge to a whole new level. It can be described as very rich, without being cloying.
Ingredients
Makes 8 servings
- 225g unsalted butter, very soft
- 125g light muscovado sugar
- 100g golden caster sugar
- 4 large eggs
- 225g self-raising flour
- 2-4 tablespoons double cream
Preparation
Grease and line with baking parchment two 21cm cake tins.
Preheat the oven to 190.
Cream the butter and sugar together until pale.
Add the eggs one at a time, with a spoonful of flour between each.
Fold in the rest of the flour.
Check the consistency of the batter: if its on the runny side then stop here, otherwise add another 1-2 tablespoons of cream to achieve a dropping consistency.
Divide the batter between the tins and bake on the middle shelf of the oven for 25 minutes. They should shrink away from the sides of the pan and are ready when a knife comes out clean.
Leave to cool for 10 minutes and then turn out onto a wire rack to cool completely.
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