This can be baked as 1 x 8" deep cake
or 2 x 8" sandwich cakes
4 or 5 med/large eggs (note weight of cracked eggs)
Oast to Host Cake Flour -  same weight as eggs
Golden Caster Sugar  -  same weight as eggs
Butter softened  -  same weight as eggs
Baking Powder (GF)  -  1.5 teaspoons
Vanilla Extract  -  2 teaspoons
Milk -  1-2 tablespoons
Preheat oven to 180C/160C fan.
Put all ingredients into a food mixer or bowl and beat until combined well.  Add milk and continue beating for 1-2 minutes until light and fluffy.
Pour into greased and lined tin/s and bake for 20-40 mins depending on depth of cake -  if cooking the deep cake you may need to turn the oven down a little after 20 minutes to ensure an even bake.  Once cooked remove from tin/s & cool on wire rack.
Deep cake can be sliced in half horizontally then filled as per sandwich cake.
Fill with either lemon curd/jam with whipped cream & dust with icing sugar or buttercream in middle and on top.
The advantage of 1 cake sliced horizontally is that the moisture is retained but the cooking takes that much longer and shouldn't be rushed!

Leave a comment

Please note, comments must be approved before they are published