Description
These four cakes are perfect for serving with mate or afternoon tea, offering a delightful range of flavors and textures.
Ingredients
Scale
- 175g butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100g unsalted butter, softened
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120ml milk
- 60g cocoa powder
- 180ml hot water
- 225g plain flour
- 200g granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115g unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 240ml buttermilk
- 200g plain flour
- 150g granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120g unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 120ml milk
- 100g fresh or frozen blueberries
Instructions
- For Victoria Sponge: Preheat oven to 180°C (350°F). Grease and flour two 20cm round cake pans. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Fold in flour, baking powder, milk, and vanilla. Divide batter between pans and bake for 20-25 minutes, or until golden and a skewer comes out clean. Let cool completely before filling with jam and cream.
- For Chocolate Fudge Cake: Preheat oven to 180°C (350°F). Grease and flour two 20cm round cake pans. Sift flour, baking powder, and salt. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. In a separate bowl, whisk cocoa powder into hot water until smooth. Add dry ingredients to wet alternately with milk, beginning and ending with dry. Stir in cocoa mixture. Divide batter between pans and bake for 30-35 minutes, or until a skewer comes out clean. Let cool completely before frosting.
- For Lemon Drizzle Cake: Preheat oven to 180°C (350°F). Grease and flour a 23cm loaf pan. Sift flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk butter, eggs, vanilla, and buttermilk. Combine wet and dry ingredients until just mixed. Pour into loaf pan and bake for 50-60 minutes, or until golden and a skewer comes out clean. While still warm, pierce all over with a skewer and pour over lemon drizzle (juice of 2 lemons mixed with 100g caster sugar).
- For Blueberry Loaf Cake: Preheat oven to 180°C (350°F). Grease and flour a 23cm loaf pan. Sift flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk butter, eggs, vanilla, and milk. Combine wet and dry ingredients until just mixed. Gently fold in blueberries. Pour into loaf pan and bake for 45-55 minutes, or until golden and a skewer comes out clean. Let cool before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep cakes light and fluffy.
- Adjust baking times based on your oven.
- Cakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Victoria sponge, chocolate fudge cake, lemon drizzle cake, blueberry loaf cake, afternoon tea, mate, cake recipes