This is the recipe I use for cupcakes, but also used it for a sponge cake and it worked great!
Just to add, i used 3times as much for a 10inch sponge x
Amys cupcakes
2 eggs
7 fl oz (200 ml) thickened cream
1 tspn vanilla essence
¾ cup castor sugar
1 cup self-raising flour, sifted
Method
Preheat oven to 350F (180C).
Place cupcake liners in cupcake tray.
Crack eggs into a 8 fl oz (250 ml) measuring cup and then fill the cup to the top with thickened cream.
Pour into a mixing bowl and beat with an electric mixer for one minute.
Add the vanilla essence and sugar, beating for three minutes.
Fold in the self-raising flour and stir until blended.
Spoon mixture into cupcake trays.
Bake for 15-20 minutes or until golden.
Stand in trays for 5 minutes before turning onto a wire rack to cool.
Told you they were easy!!
This is the Choc cake recipe I use which is awesome!
Birthday cake
For the cake:
150g unsalted butter, at room temperature
150g light muscovado sugar
40g cocoa, sifted
150g self raising flour
1tsp baking powder
½tsp bicarbonate of soda
2 medium free range eggs
1tsp vanilla extract
142ml soured cream
2tbsp golden syrup
For the buttercream:
200g white chocolate
280g unsalted butter
280g icing sugar
1tsp vanilla extract
Method
Heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.
In a measuring jug whisk together the eggs, vanilla extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract.
For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.
When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake.
Just a few tips for you if your a decorating with sugar paste!
1. Put your cake in the freezer for an hour after letting it cool, it's much easier to handle and cut etc for your filling
2. Once you've butter creamed the inside and around the outside of the cake, put it in the fridge for a few hours. This will stiffen up the icing and stop the sugar paste from sliding around when your trying to ice the cake
3. I put my cake on top of a bowl (upside down) then roll out the sugar paste and put it on top this way, it makes it easier to trim off the excess icing and then you can just pop it on your cake born or plate, what ever you prefer! Hope it goes well for you Hun!
