This basic cake is a breeze to prepare with a food processor. If baked in a tin, the result is a cake that can be decorated any way you wish. If baked in a muffin pan or in individual cake paper cups, the outcome is a batch of cupcakes to decorate to suit any theme.
- Preheat oven to 375°F.
- Prepare the cake batter.
- Transfer it to a lined or buttered baking pan.
- Bake in middle shelf for 40-50 minutes for a cake, 15-30 minutes for cupcakes.
- Place flour, salt and baking powder into the bowl. Pulse briefly to sift.
- Add margarine and sugar. Whiz briefly.
- Add the beaten eggs and process until blended.
- Sift flour, baking powder and salt into a bowl.
- Whisk cream and sugar. Beat eggs and add, one by one, together with a tablespoon of flour each time.
- Fold in remaining flour.
Bake and decorate as you please. This recipe can be made into a traditional cake, cupcakes, or sponge cake pops.
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Flavor by adding a few drops of your favourite essence or flavouring, for example vanilla lemon, orange or almond essence €“for special occasions, add a little grated citrus zest.
A pinch of forestberry will give the cake a sweet berry taste. Try adding some spices such as cinnamon - cinnamon and lemon zest are a great match.
For a chocolate sponge cake, add 2 Tbs cocoa powder to the mix. For a coconut cake, add 2 Tbs desiccated coconut.
This cake recipe is very easy to double or to make in any desired quantity.
Margarine makes the cake less perishable, but it can be substituted with the same amount of butter -the cake will keep for less time. It is also possible to use vegetable oil to produce a much more moist cake.