Lemon Traybake
Baking, Cooking
Lemon Traybake

Ingredients

225g margarine or butter
140g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 eggs
4 tbs milk
grated rind of 2 lemons

Topping
3 tbsp lemon juice
225g sifted icing sugar

Lemon Traybake

Method

  1. Preheat the oven to 180┬║C.
  2. Grease or line a 30 x 23cm traybake or roasting tin.
  3. Mix all the ingredients into a bowl and turn the mixture into the tin.
  4. Bake for 35-40 minutes.
  5. Mix the lemon juice and icing sugar and spread over the cake once it comes out of the oven.
  6. Leave to cool before cutting.
famlolkimiyfamlolkimiy
Mini Carrot Cakes

Ingredients

100g margarine
150g carrots
100g caster sugar
100g self-rasing flour
5ml cinnamon
5ml baking powder
1 egg
75g sultanas

mini-carrot-cakes

Method

  1. Preheat the oven to 200┬║C
  2. Melt the margarine in the microwave
  3. Top and tail, and then peel and grate the carrots.
  4. Mix with 
Victoria Sponge

Ingredients:
Makes a cake 7cm high, 19cm wide (7› in), 18 good portions or 24 small portions.

8oz flour
8oz caster sugar
8oz margarine
4 eggs
Baking Powder

Method:

  1. Turn the oven on to 180┬║.
  2. Line the baking tins with grease-proof paper.
  3. Mix the margarine and sugar together.
  4. Add the eggs.
  5. Then mix in the flour and baking powder.
  6. Add one teaspoon of hot water and mix well.
  7. Separate the mixture into the cake tins and bake for 30 minutes.

Chocolate Butter Icing

Ingredients:

Makes enough for the middle filling and topping.
100g (2oz) soft butter
215g (7› oz) icing sugar
2 tablespoons cocoa powder

Method:

Whisk the soft butter, icing sugar and cocoa powder together to make the butter icing.

Chocolate Chip Cookies

Ingredients:
Makes 24 cookies.

75g (3oz) butter, softened
75g (3oz) caster sugar
75g (3oz) soft light brown sugar
1 medium egg
1 teaspoon vanilla essence
175g (6oz) plain flour
› teaspoon baking powder
100g (4oz) milk or plain chocolate drops

Method:

1. Heat the oven to 180┬║C, 350┬║F, gas mark 4. Use a paper towel to wipe a little oil over two baking trays. Put the butter and both types of sugar into a large mixing bowl.
2. Stir the butter and sugar together with a wooden spoon until the mixture is smooth and creamy. Break the egg into a small bowl and beat it well with a fork.
3. Add the vanilla essence to the egg and mix it in. Then, add the eggy mixture to the large bowl, a little at a time, stirring it well between each addition.
4. Sift the flour and baking powder through a sieve into the bowl. Stir the mixture until it is smooth.
5. Add 50g (2oz) of the chocolate drops to the mixture and stir them in well. Then, put a heaped teaspoon* of the mixture onto one of the baking trays.
6. Us the rest of the mixture to make more cookies. Flatten each cookie with the back of a fork and sprinkle them with the remaining chocolate drops.
7. Bake the cookies in the oven for 10 minutes. Use spatula to lift them onto a wire rack to cool.

*Use tablespoon instead. I thought they looked too small so made them bigger. They come out really big and chewy in the middle ÔÇô yum! Makes about 13-14 cookies this way.