Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
As soon as sponge is baked, transfer to a wire tray to cool.
When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.
Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes.
Allow to cool completely and cut into bars before serving.
These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.
2 large fresh eggs
120g Self-Raising flour
225g Icing sugar
1 tsp Vanilla essence
1 tsp Water
Sweets or Hundreds and Thousands
Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
Mix the cake batter just until it looks smooth and there are no lumps.
Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
Decorate as required with sweets while the icing is still wet to ensure the sweets stick.
This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.
Odlums Self Raising Flour
Shamrock Light Muscovado Sugar
Grated Orange Rind
175ml/6 fl oz
200ml/7 fl oz
350ml/12 fl oz
Odlums Bread Soda
Baking Time (approx)
1 1⁄4– 11⁄2 hrs
11⁄2– 13⁄4 hrs
Goodall’s Vanilla Extract
Shamrock Chopped Walnuts
Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
Put sugar, sultanas, carrots and orange rind into a bowl.
Beat eggs and oil together and stir into the carrot mixture.
Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
Transfer to prepared tin and smooth top.
Bake for specified time (11⁄2 hours).
Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.
To make the base, butter or line a 23/24cm loose-bottomed tin with greaseproof paper.
Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
Transfer the crumbs to a bowl, then pour over the melted butter.
Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
Place the cream cheese and icing sugar in a bowl, then beat with the electric mixer until smooth. Tip in the lemon juice and double cream and continue beating until the mixture is completely combined.
Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the Cheesecake down with the back of a dessert spoon or spatula and leave to set in the fridge overnight.
Bring the Cheesecake to room temperature about 30 minutes before serving. Remove it from the tin and slip the cake onto a serving plate.