How To Make A Cake with Strong Bread Flour
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About this recipe:
Strong bread flour 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.
2 x 18cm/7” round loose, bottom cake tins and 2 x mixing bowls
125g caster sugar
100ml sunflower oil
½ tsp vinegar
100g Doves Farm Organic Strong White Bread Flour
20g Doves Farm Organic Cornflour
3 tsp Doves Farm Baking Powder
oil, for tins
50g butter (or vegan butter)
100g icing sugar
3 tbsp strawberry jam
icing sugar, to dust
180°C, Fan 160°C, 350°F, Gas 4
- Rub some oil around the inside of two 18cm/7” round, loose bottom cake tins and pre-heat the oven.
- Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
- Measure the bread flour, cornflour and baking powder into another bowl and stir to combine.
- Sieve the flour blend onto the egg mixture and, using a metal spoon, gently cut and fold everything together. Take care not to overmix.
- Divide the mixture between the prepared tins and smooth the tops.
- Bake for 20-25 minutes.
- Leave the cakes in the tin for 5 minutes then turn them out onto a rack to cool.
- Chop the butter into small cubes.
- Put the butter cubes into a mixing bowl and beat until softened.
- Sieve the icing sugar into a bowl.
- Beat the icing sugar into the butter a spoon at a time mixing to a smooth buttercream paste.
- Spread over one cold cake.
- Spread the jam over the other cake and place it, jam side down, on the buttercream
- Before serving sieve a little icing sugar over the top of the cake.