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Ingredients
- Optional Flavors:
- 1 3/4 sticks salted butter, Softened
- 1 cup sugar
- 4 large eggs
- 1 1/3 cups self rising flour
- 6 1/2 tblsp sugar syrup
- Vanila - add seeds of 1 vanilla bean
- Lemon - add zest of 2 lemons
- Orange - add zest of 2 oranges
Details
Servings 1
Preparation
Step 1
1. Heat the oven to 350.
2. Place the butter, sugar,and chosen flavoring in the bowl of an electric mixer and, using the paddle cream together until pale and fluffy.
3. Beat the eggs lightly in another bowl and slowly add to the mix, while paddling on medium speed. If the mix starts to look curdled, add a little flour.
4. Once the eggs and the butter mixture are combined, mix in the flour at low speed.
5. Line the required baking pan.
6. Spread the batter evenly into the pan using a spatula.
7. Bake 12 to 15 minues for cupcakes and 20 to 45 minutes for large cakes, depending on size.
8. Once the cake is baked, let it rest about 15 minutes on a wire rack.
9. Prick the top of the cake with a wooden skewer and, using a pastry brush ,soak it with the syrup while the cake is still warm. For cupcakes wait about 10 minutes after baking before soaking the cupcakes with the sugar syrup. This way they will absorb the syrup imediately and will not seem dry.
10. Once cool remove the cake from the pam and let rest on wire rack.
11. For large cakes, once cool, wrap them in wax paper and then foil, and store in a cool, dry place overnight.
12. Sponges and cupcakes have a shelf life up to 7 days after icing, and are suitable for freezing. If wrapped well, they can be frozen up to 1 month.
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