‘Devil Cake’ Recipe
My ‘Devil Cake’ recipe is my indispensable recipe which I use for making any simple, sponge based cakes. Named ‘Devil Cake’ due to the main ingredients’ measurements (6oz of butter, sugar and self raising flour), this easy to remember recipe has a foolproof method that achieves a light and fluffy result every time. Once this recipe has been mastered, the flavour combinations that can be used in this recipe are endless.
- 6oz Unsalted butter
- 6oz Caster sugar
- 6oz Self Raising Flour
- 1 tsp Vanilla Essence
- 3 free range eggs
- 2 tbsp milk
- Pre heat the oven to 180ºc/Gas 5. Place the butter and sugar ideally in a mixture, and combined on a high speed for 5 minutes – the mixture should appear, light in colour and fluffy in texture. For the last minute, add the vanilla essence slowly to ensure you do not curdle the mixture.
- Add the eggs one at a time, along with a sprinkling of flour. Slowly combined in the mixer, before increasing the speed for 20 seconds to whip the eggs and smooth the mixture – repeat after every egg addition.
- Fold in the flour, along with 2 tbsp milk until the mixture appears smooth and glossy. Using an ice cream scoop, divide the mixture into a greased mini cake tray, or cupcake cases. Cook for 15minutes, or until golden brown, and a skewer comes out clean when inserted in the cake.
- Leave to cool – ensure the cake is completely cooled before decorating or assembling.