As the cold seasons roll in fast and school days feel like they're getting longer, it's always nice to come home and relax but why not add some cake into the mixture! This is going to show you how to make a simple, easy, 20-30 minute sponge cake. 

NOTICE!

Always wash your hands before starting to bake, after you crack eggs as eggs carry lots of germs in them and after you have finished mixing everything together! 

Ingredients: 

150g of softened butter 

150g of golden caster sugar 

2 large eggs 

1 tsp of vanilla extract 

150g of self raising flour 

2 tablespoons of milk 

A pinch of salt 

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Equipment:

1 metal tin (could be any shape) 

Parchment paper 

Electric whisk (could be by hand but electric is recommended) 

A bowl to mix ingredients 

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Now it's finally time to get cooking! 

Follow this method and in the end you will have a delicious sponge cake, you can sit at home with and even share your creation with family members or friends. 

Method: 

1. Start by preheating your oven to 180C/ 160C fan/ 4 gas to make sure the oven is ready for your cake when you're done mixing ingredients. 

2. Line your tin with parchment paper with butter or spray oil on the bottom so it actually sticks to the tin so the cake doesn't stick. 

3. Using the electric whisk or by hand beat the butter and sugar until white and fluffy like a cloud. 

4. Now you a white and fluffy mixture, add eggs and after each egg mix or whisk and repeat after each egg. 

5. While mixing the eggs and adding them into the white and fluffy cloud, scrape the sides so you can get every last bit of cake and so all of it is mixed together. 

6.  After you have eggs,sugar and butter mixed together there are still some more steps until you can start the countdown to your cake being ready while it's in the oven! Add the 2 tablespoons of milk,vanilla extract and a pinch of salt. 

7. Whisk or mix again until everything is mixed together and you're so close to the end of making your extraordinary cake. 

8. Bake in the middle of the oven so every bit of your cake is baked equally. 

9. Keep the cake in the oven for 25-30 minutes but if the 25-30 minutes is up, stick a skewer all around the cake at different areas and if some cake liquid is still on it, put the cake in for longer. 

10. Repeat the process until the cake comes out clean (no cake liquid is on the skewer) . 

11. Leave the cake to cool for 10 minutes so it doesn't burn your mouth before tucking into your delicious creation. 

12. After leaving your cake until it cools down, tuck in to your delicious cake! 

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A personal favourite of mine is topping the cake with icing sugar or some jam or even melted chocolate. You top your cake with whatever makes you enjoy it more. 

If you are making a sponge cake with jam and cream in the middle, I would recommend doubling the recipe so you have enough for 2 tins. 

I have made the recipe many times and each time it gets better and better so I would definitely recommend giving it a try if you're into baking or even if it's a rainy day and you just enjoy baking.

Article by Mya Miller (S1)

One bowl is all you need for these brownies, and they come together quickly. You probably already have the components on hand as well. I'll go over how to make them with you now. The majority of the ingredients you'll need to prepare these brownies probably already exist in your kitchen. 

What you'll need is as follows:

10 tablespoons (145 grams) unsalted butter

1 ¼ cups (250 grams) granulated sugar

3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process

1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt

1 teaspoon vanilla extract

2 large cold eggs

1/2 cup (65 grams) all-purpose flour

2/3 cup (75 grams) chopped walnuts or pecans, optional

Directions

1. - Melt the butter with sugar, salt, and cocoa powder. Here is where the saucepan comes into play. Make something called a double boiler, a fancy term for a small saucepan filled with an inch or two of water set over low heat. I place a bowl with the butter, sugar, and cocoa powder over the saucepan and watch as they melt into a gritty-looking mixture. This process helps to create that crinkly top we all love. Heating the sugar like this helps move it to the top of the brownies when they are in the oven, which is how they get that shiny top.

2.  Add the vanilla and eggs. We use two eggs to make the brownies, but I add them one at a time. I add the first egg and mix it into the butter, sugar, and cocoa powder. When the first egg is mixed in, I repeat with the second egg. After adding the eggs, the batter will transform from a gritty batter to one that looks like shiny pudding.

3. Add the flour. After mixing the flour into the batter, I beat the batter with a spoon for 40 to 50 strokes. The batter will be thick. This extra beating makes sure that the butter emulsifies into the batter, which makes sure the brownies bake perfectly in the oven. I usually tell you to be careful not to over-mix batters on this blog, but that’s not the case with these simple brownies.

4.  Bake them. The brownies bake in the oven for 20 to 25 minutes. 

Enjoy!!!

Article provided by Romasa Renn (S5)