Yesterday we made a special sponge cake which turned out really well, so I thought we should share it here with you, in case you might like to make one too! I took inspiration from this apple cake recipe for the basics, but instead of apples and spices, this delicious cake got it’s flavours from raisins, cranberries, Pimms and golden syrup.
- 175 g butter or margarine, we used Stork
- 125 g sugar
- 3 eggs
- 200 g plain flour
- 1 heaped tsp baking powder
- 1 cup / c.150 g raisins
- 1/2 cup / c.75 g cranberries
- 50 ml Pimms
- Golden syrup, enough to cover the top with a thin layer (after baking)
Get all the ingredients out, as well as a mixing bowl, a cake tin (we used a normal sized round spring form) and everything needed for measuring, mixing etc.
Put the oven on to about 170 C if you have a fan assisted electric oven (as we do), or about 180 C if not fan assisted. This is equivalent to roughly Gas Mark 4, or 350 degrees Fahrenheit.
Butter and flour the cake tin (or do as we usually do: Butter it at the start, then flour it when you get to the stage of adding flour into the mixing bowl).
Making the cake:
Put the butter/margarine in the mixing bowl, add the sugar, then mix them together thoroughly.
Then add the eggs, one by one, mixing each of them in.
Add the flour and baking powder, then mix again.
Add the raising, cranberries and the Pimms, then mix again before pouring it all into the cake tin.
Bake in the middle of the oven, for about 30-35 minutes (keep an eye as it can vary depending on type of oven). Check that it’s done, for example by making sure a skewer comes out clean.
Once the cake is out of the oven, prick the cake all over with a skewer (or similar object), then spread golden syrup all over the top and let it soak in (for at least about 10-15 minutes) before serving up.
PS. As you’ll know if you’ve read any of our previous posts on baking together, Penguin and I aren’t the most precise bakers. I like to allow him to take as active a part as possible when we’re baking, to make sure he gets to practise all the things involved, such as measuring, pouring, mixing etc, and to make it a full multisensory experience as well. So every time we make something, the exact amounts of each ingredient will vary, but we rarely have any disasters. Don’t be afraid to experiment, add your own favourite fruits or nuts etc. And if you too are baking together with a differently abled child, try to allow for them to do as much as possible, to help them gain life skills as well as confidence and self-esteem.
Thank you for reading! You can find all our posts about baking here: https://sensationallearningwithpenguin.com/category/baking-together/
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