LET US EAT CAKE

last week it was Jules and Rita's birthdays. We wished them both another year of joy, health and prosperity, quickly followed by, you have brought in a cake? Before the year is out we may need to invest in some new candles. We have those that keep relighting, those that just won't light, and those that melt their wax so fast the cake develops another frosting. The solution has been created, we do sell a wooden birthday cake with candles which are ideal for playgroups, nurseries and young children. A towering inferno and toddlers are not a good mix. Us, we like the real deal. Chocolate cake always goes down well particularly if it is homemade, and has icing or cream on. You can't use the weekend, holiday, or working part time as an excuse, we will still expect our cake, so Jules we haven't forgotten!! Don't get me wrong we are not entirely single minded, but we did wonder if we were like the queen, and had an honorary birthday, how many each of us would need to have, to have a birthday every week!!

This made me think, we all have a recipe that we particularly like, that we are maybe associated with, or that we enjoy making. So why not share them with you. It may tell you an awful lot about us. Mine I can remember making since I was at primary school when I used to go to my Grans and baking days took the best part of the day. There is something about the smell of home baking.

SPONGE CAKE

• Butter to grease


• 4 large eggs


• 4 oz of golden caster sugar


• 4oz self raising flour


• Filling


• 8fl oz of whipping cream or double cream


• 1 dessert spoon of icing sugar optional


• half a jar of strawberry jam or jam of your choice


• Fresh fruit - optional

1. Oven on 180 degrees or 170 for fan assisted


2. Grease and line an 8 inch loose bottomed cake tin


3. Put eggs and sugar in a large bowl, whisk, you can use a hand whisk as I used to do at my grans, but that was maybe to tire me out and it takes ages. Ideally an electric one. Whisk until pale and creamy, thick enough for you to be able to write an initial on the top and it not disappear.


4. Sieve in flour and gently fold until all incorporated.


5. Pour into tin.


6. Bake in the middle of your oven for about 30- 35 mins. It will have risen, be golden on the surface and will be leaving the sides of the tin. The cake will spring back when lightly pressed in the centre. Ovens vary


7. Turn out, cool on a wire rack.


8. Split the cake in half with a sharp knife. On the bottom spread a generous helping of jam. Whip the cream with the icing sugar and place on top of the jam. Add fresh fruit if desired. Place sponge half on top.


9. 
   Enjoy!! You can't help but lick your fingers. There may even be a dash to lick out the bowl.

Julie