- 140 gm (5 oz) butter
- 170gm (6oz) sugar
- 225gm (8oz) self raising flour
- 3 eggs
- 1 tsp vanilla extract
- 100ml (1/4 cup) milk
If you are making it for guests (remember those strange things we used have visiting us years ago??!) it is great with whipped cream and strawberries, but for an every day scoff-it-with-coffee cake - jam with a goodly layer of thick glacé icing is perfect (not too runny otherwise it just vanishes).
If you look at the original recipe, you will notice that I have made alterations both handwritten and on today's typed version and true to my cooking style, I do it differently again!
I use butter not margarine as the original recipe calls for - I think it was due to sanctions and restrictions that butter was deemed a luxury and school cooking classes thought margarine was an acceptable alternative.
I melt the butter in the microwave, stir in the sugar - who wants to beat butter to a pliable consistency when a gentle stirring in of the sugar to a softened yellow gloop is so much easier.
The added cocoa - if you do the 2 tsps as I have written - you get a pale slightly hot chocolate flavoured cake - however if you want a cake that screams chocolate! 2 tablespoons of the heaped variety is more your scene. And I never add salt - butter has salt in it. Full stop.
So, there you have it - a simple and reliable cake recipe, one I have used for xxxxx number of decades!
Right, need to go and 'parcel up' Youngest's cake, they are packing the car and I want to make sure it goes with them.