What better way to say thank you than to share with Creative Notts readers the recipe for the delicious sponge in this Nottingham Forest Cake. If you want to decorate it in the same way as I have done above, you can view step by step instructions with full colour pictures on my blog here:
Alternatively you can keep it simple by filling with jam and cream!
3 large free range eggs
6oz caster sugar
6oz best quality self raising flour
1.5 teaspoons baking powder
2 tablespoons milk
0.5 teaspoon vanilla paste (fresh from vanilla pods or vanilla bean paste)
Nb These ingredients make one sponge – if you would like to make a sandwich cake please double the ingredients.
Pre-heat oven to 170 degrees.
Cream the sugar and butter.
Beat in the eggs one at a time.
Mix the baking powder into the self raising flour so evenly distributed and sieve all into the mixture.
Add the vanilla and milk.
Pour into a loose bottomed 9 inch tin (or if doubling, divide batter between two loose bottom 9 inch tins) that have been greased appropriately. I use cake release from Lakeland.
Bake for approx 20 minutes or until a skewer comes out clean.
While cooling in the tray gently press down with oven-gloved hand so there is no dome.
Sandwich together with whatever filling you wish – and then get creative!
The cake in the photo was made in February this year – it was my very first fondant iced cake so I was very proud. Again, I taught myself via books and youtube videos.
I hope I have inspired some readers to bake. Pop over to www.facebook.com/dollymixcupcakes and let me know how you got on!