My Favourite Cake Recipes

Hello everyone!

Welcome back to my blog. If you haven’t had a chance to catch up with my latest blog post, the first in my series of Making Of… post showing you my preparation for my Video Pilots, which I am getting my teeth into this Autumn, click here.

In today’s post, I’ve put together a collection of my favourite cake recipes which I have been sharing on Instagram. There is something special about cakes, as Julia Child said “A party without cake is just a meeting.” Taking the time to prepare even the simplest sponges for guests is an act of love, and turns the dullest day into a mouthful of sunshine. There are so many delicious flavour combinations to explore and tailor to your taste-buds!

I find there are a number of recipes I always return to – whether an easy recipe to rustle up in a hurry or a painstakingly decorated celebration cake – so I thought I would compile a list here on my blog. Each has a potted method with just the basics, and then I have linked to my original posts or website pages for you to read the details of how to make each bake.

To accompany this post, here is my ukulele cover of Rodgers and Hart’s ” ‘Cause we all got cake” from their musical Too Many Girls – a cakewalk to get you in the mood for cake baking!

Without further ado. here are my favourite cake recipes…

MY FAVOURITE CAKE RECIPES

No. 1 : Lemon Drizzle Cake

One of my favourites that can be dressed up or down for any occasion!

Read the full recipe by clicking here.

POTTED RECIPE

Preheat the oven to 170’C and grease 7 inch round cake tin with butter and line with greaseproof paper. Start by zesting 2 unwaxed lemons and setting aside for later in a small bowl. Then, to make the drizzle, juice 3 lemons into another small bowl and stir in 3 tablespoons of caster sugar with a teaspoon. Leave in a warm place to let the sugar dissolve while you make the cake mixture.

In a large mixing bowl, beat together 100g softened butter and 175g caster sugar until light and fluffy. Then, beat together 2 eggs and add to the mix a little at a time. Sieve in 175g self raising flour and gently stir into the mix with the lemon zest you prepared earlier. Finally add 90ml milk and give the mixture a final beat before spooning into the prepared cake tin. Bake for an hour until golden brown on top and a skewer inserted in the centre comes out clean. When it is baked, remove the cake from the oven and prick all over with a fork. Place the cake tin on a plate and pour over the drizzle in one go. Leave to cool and soak in the drizzle. You can serve a slice on the same day- although it tastes even better after a day or two wrapped in foil!

No. 2 : Dutch Apple Cake

A really easy recipe to bake and enjoy on a lazy Sunday!

Read the full recipe by clicking here.

POTTED RECIPE

Preheat an oven to 200’C and line the sides and base of a 20 x 20 cm square tin. To make the batter, use an electric whisk to beat together 2 eggs with 175g caster sugar until they are thick and mousse-like. Melt 85g butter gently in a saucepan with 75 ml milk, then pour into the egg mixture, whisking all the time. Sift 125g plain flour and 2 1/4 tsp baking powder into the mix and fold in until it is all incorporated. Pour into the prepared tin. Peel and core 2 cooking apples and cut into fine slices. Arrange the slices over the top of the batter, sprinkling over 15g caster sugar before baking for 10 minutes. Then turn the oven down to 180’C and bake for another 20 – 25 minutes until well risen and golden brown. Leave to cool in the tin before serving a square, warm with vanilla ice-cream!

No. 3 : Last Minute Celebration Cake

A versatile fruit cake – moist and perfect for decoration!

Read the full recipe by clicking here.

POTTED RECIPE

Preheat the oven to 160’C and prepare a 20cm square cake tin by greasing with softened butter and then lining each of the sides with 3 layers of greaseproof paper and the bottom with a rough square. Cut 250g butter into large chunks and melt in a small saucepan on a low heat before pouring into a small bowl to cool. In a large mixing bowl, mix together 1 kg mixed fruit, 125g orange juice, 1 grated eating apple, 155g light brown sugar and 1 tbsp honey with a wooden spoon. Whisk together 4 large eggs in a small bowl and add to the mix before pouring in the cooled melted butter. Sieve 190g plain flour, 1 tsp cinnamon and 1/2 tsp mixed spice into the bowl and give everything a thorough stir before transferring into the prepared tin. Bake for 2 -3 hours until the top is a deep golden brown and a skewer inserted in the centre comes out clean. When the cake is baked, leave to cool completely before decorating with apricot jam, marzipan and fondant. I have decorated this cake as a well wrapped gift, cricket pitch, or just with cut out shapes for Christmas – so let your imagination run wild!

No. 4 : Victoria Sponge

A spin on a classic bake for teatime!

Read the full recipe by clicking here.

POTTED RECIPE

Preheat the oven to 180’C and grease and line 2 20cm sandwich tins. Beat together 200g each of softened butter and caster sugar in a large mixing bowl until light and fluffy. Whisk together 4 eggs and add to the mix a little at a time so it doesn’t curdle. Sieve in 200g self raising flour and 1 tsp baking powder and fold into the mix with a metal spoon, adding 1 -2 tbsps milk if it is a bit stiff. Spoon the mix as equally as you can into the prepared tins, and smooth the top. Bake for 30 – 40 minutes until they are golden brown and spring back at your touch. Turn out onto a wire rack to cool completely. To make the filling, whisk 300ml double cream to soft peaks and wash a punnet of strawberries, slicing each one in half. To assemble, place 1 sponge upside down and spread with a good layer of strawberry jam. Then place the halved strawberries in a circular pattern on top of the jam before topping with the whipped cream. Place the other sponge on top and dust with a little caster sugar before serving.

Thank you for popping by my blog and I hope you enjoyed reading the recipes for my favourite cake recipes! Don’t forget to tag me on Instagram if you bake them yourself @englishsingingbaker #esbbakes. I’d love to know your favourite cake recipes as I am always looking for new inspiration – leave me a comment below!

See you next time for another tuneful post, but in the meantime,

Happy Baking!

English Singing Baker x

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