Anyone know a Simple[ish] recipe for a cake?

Preferably a swiss roll, I need all the correct measurements and ingrediants.


Other cakes would be fine too, but not cup cakes, just the one big one, ranging from victoria sponges to chocolate brownies.





Its my mothers birthday, her 50th, and I wanted to bake her something nice (for lack of a better word), and make an effort.





Thanks in advance!Anyone know a Simple[ish] recipe for a cake?
Swiss Rolls Are Fast


A cake that cooks in about ten minutes and still looks marvellous can be a complete lifesaver for unexpected guests, a forgotten birthday or speedy dessert for family. Swiss Rolls always look wonderful and even if it does not look perfect this recipe is always delicious.





Swiss rolls look beautiful and elegant, but are really very easy to make.





Warning: Swiss rolls are so delicious that it may be necessary to make two at a time.





Making The Swiss Rolls


Ingredient for Swiss Rolls


3 eggs





陆 cup castor sugar





戮 cup self-raising flour





2 tablespoons boiling water





陆 cup jam, jelly or conserve.





2 tablespoons of castor sugar (extra)





Optional: Icing sugar to dust the cake once it is cool.





Optional: Cream or ice cream to serve if you are using the cake for dessert.





Method For Making Swiss Rolls


Preheat the oven to about 360F/180C





Grease a 20x30 shallow pan, line sides and base with paper. Grease the paper.


In a medium sized bowl, beat eggs with an electric mixer for about 3 minutes or until thick and creamy. Gradually add the sugar, beat until dissolved between each addition.


Fold in the sifted flour and water.


Spread the mixture into the prepared pan


Bake for 8 to 10 minutes until just golden brown.


Warm jam/jelly/conserve gently in a saucepan over low heat until warmed through.


Remove the cake from the oven and turn immediately on to cooking paper or sugared surface.


Quickly spread hot cake evenly with the hot jam.


Roll up from the short side


Place on a plate to cool.


Optional: Dust with icing sugar.





HINT: For a better looking, (but not better tasting) cake, trim the ends of the cake using a sharp knife





victoria sponge





Ingredients


175g butter, softened, plus extra for greasing


175g caster sugar


3 eggs, beaten


175g self-raising flour, sifted





Filling


85g butter, softened


Icing sugar to dust


175g icing sugar, sifted


Few drops vanilla essence


2 tbsp raspberry jam


Fresh raspberries (optional)








Method


Heat the oven to 180掳C/gas 4. Butter two 20cm sandwich tins and line with greaseproof paper.


Beat together the butter and sugar until the mixture looks pale and fluffy. Gradually add in the beaten eggs, beating well between each addition, then fold in the flour. Divide the mixture between the two tins and bake for 20 minutes, or until firm to the touch. Cool in the tins for two minutes, then remove and cool completely on a wire rack.


To make the filling, beat the butter until creamy, then add the icing sugar in three lots, beating well between each addition. Add the vanilla essence and stir to combine. Spread the flat side of one of the cold sponges with the jam, adding a few fresh raspberries too, if you like. Spread the flat side of the the other with the buttercream. Place one sponge on top of the other, filling innermost, and press down gently. Dust the top with extra icing sugar, if you like.





Choc fudge Brownies


Chocolate Fudge Brownies


Very easy. Very,very fudge-y!





Ingredients:


1 cup butter


6 squares unsweetened chocolate


4 eggs


2 cups sugar


1 tablespoon vanilla


1/2 cup flour


1 cup semi-sweet chocolate chips











Directions:


Melt butter and chocolate together.








In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour and chocolate chips.








Pour into a greased 8 inch square pan. Bake at 300 degrees F. for 45 to 55 minutes. Cool and cut into squares. Store in refrigerator.Anyone know a Simple[ish] recipe for a cake?
Swiss roll





Makes 1 23cm/9in Swiss roll











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


4 size 2 eggs, at room temperature


100g/4oz caster sugar


100g/4oz self-raising flour


For the filling:


approx. 4 tbsp strawberry or raspberry jam











Method


1. Preheat the oven to 220C/425F/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with greased greaseproof paper.


2. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture, carefully folding at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds it's own level, making sure it spreads evenly into the corners.


3. Bake in the preheated oven for about 10 minutes or until the sponge is a golden brown and begins to shrink from the edges of the tin.


4. While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.


5. Invert the cake on to the sugared paper. Quickly loosen the paper on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5cm/1in in from one shorter edge, being careful not to cut right through.


6. Leave to cool slightly, then spread with jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.
Chocolate Swiss Roll


75g (3oz) Caster Sugar


50g (2oz) Plain Flour


25g (1oz) Cocoa Powder, sieved


2 Medium Eggs


To finish: caster sugar or icing sugar


Chocolate Buttercream





Pre-heat oven to 220掳C: 425掳F: Gas 7.


Grease a 20 x 30 cm (8 x 12 inch) swiss roll tin, line with buttered greaseproof paper.


Cream together the sugar and eggs, until light and fluffy.


Sift flour and cocoa powder together.


Fold into the sugar and egg mixture.


Pour evenly in to the prepared swiss roll tin.


Bake for 8-10 minutes until risen and just firm, taking care not to over cook.


Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it.


Remove the lining paper and trim the edges of the sponge.


Roll up sponge with paper still inside and allow to cool.


When cooled, carefully unroll, remove the paper and spread with buttercream.


Roll and dust with icing sugar.








Chocolate Buttercream


250g (9oz) Icing Sugar, sifted


125g (4陆oz) Butter, softened


30g (1oz) Plain Chocolate (70% cocoa solids), melted


1-2 tbsp Milk or Cream


Vanilla Extract, a few drops





Cream the butter and sugar until soft and light.


Add the vanilla and melted chocolate and enough milk (or cream) to produce a fairly stiff spreading consistency.
YEP TESCO's
Just buy a pound cake and just accessories it with icing, candies, chocolates and more. Be creative.
EASY DARK CHOCOLATE CAKE





1/2 cup cocoa


milk (see note below)


4 tablespoons Crisco or butter


1 cup sugar


1 egg yolk


1 cup flour


1/2 teaspoon salt


1 teaspoon vanilla


1 teaspoon baking soda





Preheat oven to 350掳F.


In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.





Combine flour, salt and baking soda, mixing well. Set aside.





Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.





Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).





Bake for about 40 minutes or until cake tests done.
DOUBLE CHOCOLATE CHERRY CAKE





1 BOX CHOC. CAKE MIX (DRY)


3 EGGS


1 CAN CHERRY PIE FILLING


1 CUP CHOC. CHIPS





MIX ALL THE ABOVE TOGETHER.. BAKE AT 350 FOR 40-45 MINS.


ICING WITH CHOC OR VANILLA OR JUST USE COOL WHIP





REALLY MOIST !!!





DELICIOUS !!!!! AND EASY
Microwave Chocolate Cake





Ingredients





4oz soft margarine


4oz caster sugar


4oz self raising flour


戮 teaspoon baking powder


2 eggs


3 tbspn of hot water


Butter / Fudge Icing


1 tbspn cocoa (1 dessert spoon coffee %26amp; some walnuts can be used for coffee cake)





Method





1. Add all the ingredients to a bowl apart from the icing, beat in the usual way


2. Cook in microwave on full power for 5 minutes


3. Then use the butter / fudge icing for topping.





This is based on a 650 watt microwave.
Easy-peasy.....just remember the number 4





4oz self-raising flour


4oz butter


4oz sugar


and two eggs and half a teaspoon of baking powder





Put it all in a food mixer or whip it all together in a big bowl then spoon it out into a round cake-tin and cook for thirty five mins or so in a pre-heated oven at 170 degrees C. and voila job done.


Stick 21 candles in it and give your Mum a big big kiss and tell her that you love her !!
simple is:





1 butter


1 flour


1 sucker


1 egg s





easy to remember





you can do it cold or warm methode