Free Cakes For Romantic Occasions by May Clee-Cadman Page B

task.

Lining cake tins
    A greaseproof lining is the best way to prevent the cake sticking to the bottom and sides of the cake tin. This is cut precisely to fit the tin and attached with melted butter or sunflower oil.
    MATERIALS AND EQUIPMENT
    Cake tin
    Greaseproof paper
    Pencil
    Scissors
    Melted butter or sunflower oil
    Pastry brush
    tip Try using a spray-on sunflower oil as a quick greasing method. This can be purchased from most well-stocked supermarkets.

    one Lay out a sheet of greaseproof paper and place your cake tin on top. Draw around it with a pencil and cut out the circle or square ( a ).
    two From the roll, cut a length of greaseproof paper 11cm (4½in) wide. Fold the length in half and in half again. Cut snips, about 2.5cm (1in) deep, along the bottom of the paper ( b ), then unfold.
    three Melt some butter (or use sunflower oil) and brush it over the inside base and round the sides of the tin.
    five If you are making a fruit cake, cover the outside of the tin with folded newspaper and tie on with string to prevent the outside from burning before the centre is cooked.
    four Stick the length of greaseproof paper around the sides of the tin allowing the tabs to sit on the base ( c ). Place the cut-out circle or square on top, covering the tabs.

Cake Recipes and Charts
    Here are the recipes for the cakes I like to make as the base for my designs. I’ve included charts so you can easily vary the quantities to make a larger or smaller version. And, of course, they’re all perfect for cupcakes or mini cakes (see page 31).

Vanilla sponge cake

Method
    one Preheat the oven to 160°C (315°F/Gas Mark 2–3). Line the base of your tin only (see page 12) and grease the sides.
    two Beat the margarine and sugar together until they are light and fluffy.
    three Add the eggs one at a time, beating well after each addition.
    four Sift in the flour and mix thoroughly.
    five Add the vanilla extract.
    six Pour the mixture into the tin, place in the oven and bake for the guide time listed in the recipe, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.
    seven Leave the cake to stand in the tin for five minutes before turning out onto a wire rack to cool.

Flavour variations
    Quantities are for a 20cm (8in) round (four-egg) cake. You will need to modify them for a different sized cake.
    Citrus – Add the zest of 1½–2 lemons or oranges to the mix (but NOT the juice).
    Coffee – Add 50ml (2fl oz) espresso or concentrated instant coffee.
    Banana – Add one very ripe mashed banana per egg.
    Almond – Replace a quarter of the self-raising flour with an equal weight of ground almonds, two drops of almond extract and ½ teaspoon baking powder.

Carrot cake

Method
    one Preheat the oven to 160°C (315°F/Gas Mark 2–3).
    two Line the cake tin, sides and base (see page 12).
    three Mix the sunflower oil, sour cream, vanilla, eggs and orange zest together. Then add the two types of sugar.
    four Into a separate bowl, sift the flour, spices, bicarbonate of soda and salt together.
    five Combine the dry ingredients with the wet mixture.
    six Add the grated carrot to the mixture along with the coconut and sultanas.
    seven Bake for the guide time listed in the recipe or until a skewer inserted into the centre comes out clean.
    eight Once out of the oven, leave the cake to cool in the tin.

    tip For the deep cakes featured in the book, you will need two cakes of the same size to make a sandwich for the vanilla sponge recipe. The carrot, chocolate fudge and fruit cakes can be baked in one tin.

Traditional fruit cake

Method
    one Chop the cherries in half and place in a bowl with the mixed peel and the mixed fruit. Add the juice and zest of the oranges and half the quantity of brandy. Stir well. Leave overnight to soak.
    two Preheat the oven to 150°C (300°F/Gas Mark 2)
    three Line the sides and bottom of your tin (see page 12). If it is larger than a 20cm (8in) round or 18cm (7in) square, wrap