Bestest cakes ever!!!

I know this is really simple and everyone SHOULD know how to do this, but my dear mother has always commented that "she can't make cakes like I can"... so I'm doing something right!

The majority of my cakes are based on the traditional "all in one" mix... as I describe it, "Get all your ingredients and chuck them in a bowl... then beat it into submission!!"

Equal weights are used for a basic cake mix, using:

6oz Self Raising flour
6oz Caster Sugar
6oz Margarine (cut into smallish pieces)
3 large eggs.

Put all of this into a large bowl and mix with an electric food mixer, starting on a slow speed to keep the dust down. As it binds together, increse the speed which will introduce more air into the mix for a light and soft cake. 

Line the base of a 7-8" cake tin with greaseproof paper. I usually help the paper to stick down by first lightly wiping the base with the paper wrapping from a butter block. 

Pour the mixture into the tin and gently spread out to evenly cover, using a spatula. It was at this point that mother dear commented "It looks very runny... is that ok?" My answer - "you told me that I'm better at making cakes.. don't argue!!!! )

Put the cake into a pre-heated oven at 350F / 180C or gas mark 4, and cook for around 20-30 minutes.

When cooked, the cake should 'spring back" when gently touched although I prefer the option to stick a knife or skewer into the middle. When removed it should be clean and not show any cake mix sticking to it.

Turn the cake out onto a cooling rack.

When cooled, the cake can be cut through the middle (to make a top and bottom) and then filled with your choice of filling. For a victoria sponge, flip the top over. One side is covered with strawberry jam, the other with butter icing or whipped double cream. Bring the two pieces together again and lightly dust the surface of the cake with icing sugar.

Many variations can be made on this recipe, my favourite being a chocolate cake with coffee cream filling and topping

 Chocolate cake with lashings of coffee cream

For making a rich chocolate cake, substitute between 1 and 2 oz of the flour with cocoa powder.

A coffee flavoured sponge can be easily made by dissolving 2 teaspoons of instant coffee granules in THE MINIMUM amount of boiling water required to make a liquid. This should be chilled in the fridge to bring it's temperature down before adding to the sponge mix.

Another great success was my spicey fruiit cake, again an adaptation of the basic cake mix.
Add to this ground nutmeg, ground cinammon, and mixed spice, and a generous helping of mixed peel and mixed fruit. (raisins, sultanas and currents). Don't ask me exact quantities... make it up as you go along and test it with a regular dipping of the finger!!!!