Sunday, 30 January 2011
'Make Do' Cakes!
My mum used to say that cakes don't have to be fancy, just as long as you have the basic ingredients; eggs, flour, butter and sugar. Sometimes you just have to 'make do', she'd say.
I find some margarine in the back of the fridge, would it be enough? I have exactly 5oz, it will have to do, better than nothing. No caster sugar, but loads of granulated. Enough gluten free self raising flour and eggs. I hunt down the vanilla extract, I can't bake without it.
OK, here goes.
Preheat oven Gas Mark 6
I put 5oz Stork margarine into a large bowl, adding 5oz Granulated Sugar and beat together for a few minutes, by hand. I then crack 2 Medium Eggs into a small bowl and whisked in 2tsp Vanilla Extract. I add this to the marg and sugar. Oops, just realized 2 eggs may be too much...oh well, too late. I beat the ingredients together for a few minutes, until smooth. I would beat for longer but my arm hurts. I weigh out 5oz Gluten Free Self-raising Flour and seive this onto the eggy mixture, beating until nice and smooth.
I place 12 paisley cake cases into a muffin tin, filling each with a tablespoon of cake mix, putting the extra mixture into a greased ramekin. Placed them in the center of the oven and wait for 20mins until golden on top (26 minutes for the ramekin).
Soft, delicous, moist cake with a slight crunchy top. Don't think these will last too long.