Chocolate sponge cake!
Today I baked a chocolate sponge cake loaf – here is how I made it!
Ingredients that you will need:
115g Self raising flour
115g Caster Sugar
115g Butter / Margarine
2 x Eggs
As much baking chocolate as you like – as long as you want it chocolatey!
First of all pre heat the oven to between 150/175 degrees!
Grease a loaf tin – don’t forget that part.
Measure out all of the ingredients on measuring scales, then put them together and mix them together thoroughly, in a slow motion. Once complete, it should be into a soft mixture without any lumps in it.
Fetch a loaf tin and grease it with butter and fill it with the soft mixture you have just created. Put the cake in the middle of the oven which you have pre heated. You can put the mixture into cupcake holders instead if you like.
Bake the cake for 25 minutes!
It should rise in the oven, if you stick a fork into the middle of the cake – to tell if it’s done, prod a fork in the middle. Note that no soft eggy mixture comes out on the fork. If it does you need to leave it longer.
These banana muffins look absolutely delicious !
200g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
Preheat the oven to 180 C / Gas 4. Place 12 paper baking cases in a muffin tin.
Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.
Spoon evenly into baking cases in muffin tin.
Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
My rocky road cakes with hobnobs… sort of…
Today, I made some rocky road cup cakes, well sort of.
I went out to buy the ingredients with my dad but the shop didn’t have any marshmallow’s that I needed.
This was very annoying, so I bought some hobnobs instead. So, I don’t know if there is a name for this recipe, so I am going to call it Hobnob Rocky Road Cakes.
These are some of the ingredients I used:
- 90g corn flakes (you could use Rice Krispies)
- 60g margarine (you could use butter)
- 3 tablespoons of syrup
- 150g Chocolate
- 50g raisins
- 50g biscuit
- Bun cases
Ok here is what I did to make them.
- I measured out all the ingredients first of all into pots, so I was prepared. The last thing I wanted was to be rushing around and burning things.
- I got about 6 hobnobs and put them into several paper towels (weighed about 50g) and smashed them up with a rolling pin. I recommend you get some help with this part, as it can be dangerous. I added the raisins to the biscuit mix (see below).
- Melt the chocolate in a Pyrex jug in some simmering water, so that the chocolate melts in the Pyrex jug without burning. Once the chocolate is almost melted, add margarine until it melts.
- Add the syrup and stir into the mix. This is a very messy part, you might need two spoons and some help to stop getting syrup everywhere.
- Then add the cornflakes and stir into the mix.
- Then I take the mix off the heat and stir in raisins and broken hobnobs. During this part, I had to transfer into a clean pan, as I ran out of space.
- Spoon the mixture into bun cases – this probably needs two people.
- Final, once the mix is in cases, leave to cool.
I had to hide my tray of cake’s as my cat Toby thought it was dinner time.
- Finally eat your yummy buns once the buns are cool.
I was at my granddad’s house and he was making Paprika dumplings.
This is what you need to make them.
100g Self raising flour
2 Table spoons of margarine
1/2 Teaspoon Paprika
1/2 Teaspoon herbs de provence
Pinch and half of salt
Pinch and half of pepper
Table spoon of milk
First measure 100g of self raising flour in a measuring jug of some kind on the weighing scales.
Weigh the item you are going to put the flour in first.
Add 2 tablespoons of margarine to the mix.
Half a teaspoon of paprika, and half a teaspoon of herbs de provence into the mixture.
Add pinch and a half of salt and of pepper.
Add the tablespoon of milk to the mixture.
Stir again until the mix has stopped sticking to the side.
Roll your mixture into balls, which should look like this,
There was enough for five dumplings
We added the dumplings to some pork steaks which were already cooking, plus a chasseur sauce but you could even put them into a stew if you want.
Put them into the sauce for half an hour on 175.
At first the dumplings will sink but they will get bigger and rise to the top after 5 / 10 minutes.