My favourite recipe for cake is to weigh the eggs and use the same weight of caster sugar, self raising flour and margarine (butter makes the cake a bit too dense). Also put a dob of yoghurt in to make the cake super moist. What is a dob though?
A spoon of yoghurt for each egg but no more than three per mix. You can use cream, sour cream and flavoured yoghurt too but the plain yoghurt gives a slight sharpness which is lovely, especially with lemon cake.
Using salted butter gives the cake and toffee sauce a nice tang.
For the toffee cake replace 100grams of caster sugar with soft brown sugar. Always make sure the ingredients are all at room temperature otherwise the mixture can curdle.
Cream the sugar and margarine until soft and fluffy. I always make my cakes by hand, I don't have a mixer. Add the eggs one at a time and beat in thoroughly.
Add the yoghurt with a couple of spoons of the flour and beat well. Fold in the rest of the flour and spoon into cake cases. Using the small tins I can get 18 cakes from a three egg mix but would need four eggs if I used the muffin tin. I normally bake them for about 16-18 minutes at 175 degrees.
The icing recipe is simply twice as much icing sugar as soft butter (100g butter and 200g icing sugar will do for these cakes) - for this version I also added some caramel sauce and a tablespoon of ice cold milk.
Caramel sauce - how could I forget - you should do this first!
225 grams caster sugar
45 grams glucose (or honey or golden syrup - but remember this colours the caramel at the start)
45 grams water
200 mls warm cream
65 grams butter
I've put the weight of the liquid ingredients because I put the saucepan on the scales and add the sugar, syrup and water to that. Saves washing up. Put this on a very gentle heat and let the sugar dissolve. I just swirl the saucepan a couple of times but don't stir it. Turn the heat up slightly and let it bubble until it turns a rich colour. I have no idea what temperature but when it smells like caramel and is the colour of brown sugar I take it off the heat. You aren't looking for it to set hard so the setting point isn't critical. The bubbles get smaller is it reaches the right heat too.
Move the caramel off the heat.
Warm the cream slightly and add carefully - it can spit. Then add the butter and stir until it dissolves. I put a jar into the oven before I add the cream so that it sterilises and warms up. When everything is mixed together pour it carefully into the warmed jar
Set aside to cool - remember it is very hot so don't leave it on the worktop unprotected
Add a little of the cooled toffee sauce to the icing to flavour it.
If the icing is too thick add a tablespoon of ice cold milk. Put the icing into a piping bag with a rose nozzle.
Drizzle toffee sauce over the top
The one without the icing is for Steph - she just takes the toffee sauce straight! Some will go to work with her for Cake Friday and some for the class. Will and Alex have one each as well.
Here are the recipes in one piece
Cake
3 eggs
75g of caster sugar
100g soft brown sugar
175g margarine
175g self raising flour
3 dobs plain yogurt
Icing
100 grams butter
200 sifted icing sugar
2 tablespoons of toffee sauce
1 tablespoon ice cold milk
Toffee Sauce
225g caster sugar
45 grams golden syrup
45 grams water
200mls double cream (with half tsp salt added)
65g salted butter
Left over toffee sauce can be used for pouring over ice cream, sharp fruit or making apple upside down cake (yum). You can also add peanut butter or tahini to it to make a filling for vanilla biscuits. Or like me you can keep it in the fridge for emergency spoonfuls, neat as required for medicinal purposes only of course.
Hope you enjoy making these - please don't take your blood sugar straight after though.
xx
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