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How To Make A Cake with Strong Bread Flour

Makes 1 cake

Strong bread is not usually used for cake making but if that’s all you have in the cupboard then this is the recipe to follow. We like to fill sponge cake layers with buttercream and jam.

Free from Peanuts, Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SPONGE CAKES
  • 2 eggs
  • 125g caster sugar
  • 100ml sunflower oil
  • ½ tsp vinegar
  • 100g Doves Farm Organic Strong White Bread Flour
  • 20g cornflour
  • 3 tbsp baking powder
  • oil, for tins
  • FILLING
  • 50g butter (or vegan butter)
  • 100g icing sugar
  • 3 tbsp strawberry jam
  • icing sugar, to dust

Sponge Cakes

  1. Rub some oil around the inside of two 18cm/7” round, loose bottom cake tins and pre-heat the oven.
  2. Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
  3. Measure the bread flour, cornflour and baking powder into another bowl and stir to combine.
  4. Sieve the flour blend onto the egg mixture and, using a metal spoon, gently cut and fold everything together. Take care not to overmix.
  5. Divide the mixture between the prepared tins and smooth the tops.
  6. Bake for 20-25 minutes.
  7. Leave the cakes in the tin for 5 minutes then turn them out onto a rack to cool.

Filling

  1. Put the butter into a mixing bowl and beat until softened.
  2. Add the icing sugar a little at a time mixing to a smooth buttercream paste.
  3. Spread over one cold cake.
  4. Spread the jam over the other cake and place it, jam side down, on the buttercream
  5. Before serving sieve a little icing sugar over the top of the cake.

Equipment

2x18cm/7” round loose bottom cake tins, sieve and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4         

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • SPONGE CAKES
  • 2 eggs
  • 125g caster sugar
  • 100ml sunflower oil
  • ½ tsp vinegar
  • 100g Doves Farm Organic Strong White Bread Flour
  • 20g cornflour
  • 3 tbsp baking powder
  • oil, for tins
  • FILLING
  • 50g butter (or vegan butter)
  • 100g icing sugar
  • 3 tbsp strawberry jam
  • icing sugar, to dust

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