Yesterday, my YouTube channel hit 100 subscribers. I was so happy I did a little cry. I announced it gleefully on Facebook, and immediately got a few new subscribers. Thank you, guys. You make me so happy.
To celebrate, I’ve got a new video for you.
Flora asked me to show that you can make a cake with margarine as well as with butter. I was more than happy to do this — I usually bake with margarine anyway. This cake was a little denser than I’d usually like, which Flora tells me because Flora has a reduced fat content, but it was incredibly tasty and there were certainly no complaints from my workplace as they gobbled it up.
The recipe is below. Maybe make one this Easter? It’s a lovely, traditional recipe that’s fairly easy to make and goes very well after a big meal of lamb.
- 175g of unsalted butter/margarine
- 175g of caster sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 175g of self-raising flour
- 1 tablespoon of milk
- 150ml chilled whipping cream (or a portion of buttercream)
- Jam — raspberry, blackberry, strawberry etc
- Berries to match the jam (optional)
- Preheat the oven to 180C
- Put all of the ingredients for the cake together and beat until smooth. Divide between two greased and lined 8-inch sandwich tins and bake for 20-25 minutes, until golden. Leave to cool
- Whip the cream to soft-peak stage
- Turn one of the cakes upside down onto a plate, and spread with the jam
- Top with the cream, and add the berries (if using)
- Put the other cake on top. Sprinkle with icing sugar, if desired