How to Make A Sponge Layer Cake with Homemade Flour
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About this recipe:
Bake this cake when you have a cake emergency. You can use almost any flour you have in the cupboard, or if it’s a real emergency make your own homemade flour using ingredients found in your cupboard.
2 x 18cm/7” round loose bottom cake tins, 2 x mixing bowls and sieve
100g caster sugar
100ml sunflower oil
½ tsp vinegar
125g homemade flour
2 tbsp Doves Farm Baking Powder
oil, for tins
50g butter (or vegan butter)
75g icing sugar
1 tbsp milk
icing sugar and cocoa, for dusting
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some oil around the insides of two 18cm/7” round loose bottom cake tins or insert a baking liner.
- Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
- Measure the homemade flour into another bowl, add the baking powder and stir to combine.
- Tip this into the egg mixture and using a metal spoon, gently cut and fold everything together. If the mixture is exceptionally dry add a little water. Take care not to over mix.
- Divide the mixture between the prepared tins and smooth the tops.
- Bake for 20-25 minutes.
- Leave the cakes in the tins for 5 minutes then turn them out onto a rack to cool.
- Put the butter into a mixing bowl and beat until softened.
- Add the icing sugar a little at a time mixing to a smooth buttercream paste.
- Mix in the cocoa and milk.
- Spread over one cold cake.
- Spread the mixture over the other cake and place it, mixture side down, on the buttercream.
- Before serving put half a teaspoon of icing sugar and cocoa into a bowl, stir to combine and sieve over the top of the cake.