In Episode 48, and in honor of National Cookbook Month, I’m challenging myself to this classic teatime treat from an English cookbook Andrea gifted me called Lucy’s Bakes by Lucy Cufflin. There are few given measurements in this recipe. Rather, you weigh all ingredients. (That’ll be a first for me!)
Ingredients
- 4 eggs
- caster (superfine) sugar
- self-raising flour
- butter and margarine, at room temperature
- pinch of salt
- 2 Ounces water
Instructions
- Preheat the oven to 180 C (350 F/Gas 4). Line two 20 cm (8 in) sandwich tins.
- Weigh the four eggs in their shells and weigh out the same amount of sugar and flour and half their weight each of butter and margarine (or all butter, but you get a lighter mix with a combination of the two).
- Beat the butter and margarine together with the sugar in a mixing bowl with a wooden spoon or an electric whisk until pale, smooth and fluffy, about 3 minutes. Do not over-beat, as this can make the cake sink later.
- Beat in one egg at a time, mixing well after each addition until soft and fluffy again.
- Sift the flour and salt over and gently fold in using a metal spoon (do not over-mix or you will knock all the air out). It will be slightly too thick, so add the water and fold in gently.
- Divide the mixture between the two tins and level the surface with the back of a spoon or a palette knife.
- Bake for 20-25 minutes, until the cakes have risen and are springy to the touch, or when a cocktail stick inserted in the centre comes out clean.
- Turn the cakes out onto a wire rack so they can cool with air around them, which will help make them lighter.
- When they are completely cool, sandwich together with good jam and whipped cream or buttercream if liked, and dust with caster or icing sugar to serve.