I need to make a cake for someone's birthday tomorrow....?!
Answers: but i don't have enough caster sugar and can't be bothered to go to the shop right now, is it ok for me to grind some normal sugar up and use it instead? What would be the difference? Cheers
*****If you have a coffee grinder you can grind ordinary sugar in that....it's a great alternative*****.....hope it's nice....save me a slice please lol!
it might be different because whenever i change a ingredient in a cake or something it doesn't come out right.
I googled "simple caster sugar cake recipe," and sponge cake recipes showed up a lot.
Very Easy Sponge Cake
Ingredients :
- 4 oz...110g self raising flour, sifted
- 1 tsp baking powder
- 4 oz...110g quality, soft margarine at room temperature
- 4 oz...110g caster sugar
- 2 large eggs
- 2-3 drops vanilla essence
Instructions :
Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof or waxed paper. Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F. Sift the baking powder and flour into a large mixing bowl. Make sure the margarine is soft and simply add all the other ingredients to the bowl and beat them well until everything is thoroughly mixed together. An electric mixer will give good results. The mixture should just drop from a wooden spoon when tapped on the side of the bowl, so if needed mix in 1-2 teaspoons of warm water to get the right consistency. Divide the mixture between the lined and greased tins and place on the centre shelf of the preheated oven for about thirty minutes. When cooked, the top of the sponge should be golden and springy to the touch. When cooked, allow to cool for about a minute. Loosen the edges with a knife and turn the sponges out onto a wire rack to cool. Carefully remove the lining paper and when completely cool spread your favourite jam on the sponge and sandwich together. To finish, dust the top with icing/confectioners' sugar if you like.
Yes, just call it a Brick cake.lol.
Love.Jo.xx
Just make sure that you beat it really well into the butter (or margarine) i mean really well. cross your fingers and hope you don't get a thick crust on top.