Page 316 - YC Cooking School

Tools

Kitchen scale
Electric mixer

Spatula
Spoon measures
Mixing bowls
Sieve
20cm square cake tin
Skewer
Knife
Chopping board
Baking tray
Heavy-based pot

Heatproof bowl
Offset spatula
Cooling rack
Paper cupcake holders

What to do:

For the sponge cake

1. Pre-heat the oven to 180°C, grease a 20cm square cake tin and set aside.
2. Cream together the butter and sugar until light and fluffy (about 5 minutes).
3. Sift together the self-raising flour and baking powder and set aside.
4. Add the eggs one at a time into the creamed butter mixture, alternating with the sifted
dry ingredients. Lastly add in the vanilla essence. The mixture should now be at
‘dropping consistency’.
5. Spoon the batter into the greased cake tin and bake for about 25-30 minutes or until

risen and golden, and a skewer inserted into the centre of the cake comes out clean.
6. Leave to cool in the tin for about a minute, then run a palette knife around the inside
edge and turn the cake out onto a wire cooling rack. Allow to cool completely before
icing.

For icing and decorating

1. Cut the cake into 2.5 cm squares and place in the freezer for about 30 minutes. Note:
This helps firm the cake and makes it easier to work with when coating in fondant.
2. In the meantime, prepare your fondant. Scoop out the ready-made fondant into a

heatproof bowl and place over a pot of simmering water.
3. Leave to melt gently (it should take about 15 minutes).

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