Basic Plain Sponge Cake

Ingredients

Serves: 8 

• 225g (8 oz) self-raising flour
• 225g (8 oz) butter, at room temperature
• 225g (8 oz) caster sugar
• 4 eggs
• 1 teaspoon baking powder

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Method

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

1. Preheat the oven to 180 degrees C / gas mark 4.
2. Measure all the ingredients into a large bowl.
3. Mix all of the ingredients using a electric whisk.
4. Pour the mixture into 2 non-stick 7 inch (18cm) tins.
5. Place them in the oven till golden brown 15-25 minutes.
6. Cool on a wire rack before serving.

Easy banana cake

Ingredients

Serves: 10 

• 125g butter
• 150g caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 2 very ripe bananas, mashed
• 190g self raising flour
• 60ml milk

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Method

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

1. Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
2. Remove from heat and add the mashed bananas, mix well.
3. Add the egg, mix well.
4. Stir in the flour and the milk.
5. Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
6. Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins, until a skewer comes out clean. Leave to cool and enjoy!

Pineapple Upside-Down Cake

Ingredients

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Directions

• 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.