Any cake decorator or wedding cake maker will most probably view this is a classic staple cake, a must know in the world of baking. Reason being would boil down to it's tough and solid nature as a cake, almost like a fruit cake! It is very much a pliable cake, and especially one that tastes good. Adapted from LindysCakes - I added some coconut to a smaller version I made and unfortunately the sides crumbled away so avoid adding anything but lemon to this beauty! After all, why would you want to tamper with something as perfectly risen and well structured as this?!
175/350g unsalted butter
175/350g caster sugar
175/350g self raising flour
88/350g plain flour
3/6 large eggs
- Preheat a fan oven to 140 degrees and line the inside and out of an 8 inch tin. Use newspaper to line the outside of the tin, preferably 5 sheets of the stuff.
- Cream the butter and sugar in a freestanding mixer for 10 minutes, until the mixture is white.
- In a separate bowl, add the flours together and fluff up with a large spoon.
- Add one egg, followed by a spoonful of flour to the butter mixture and continue until you run out of eggs.
- Fold in the remaining flour with a spatula.
- Plop the mixture into the prepared cake tin and bake for 1 and a half hours.
- Leave the cake in the tin for 12 hours so that it can properly firm up.