Different types and recipes for cakes.

Cakes are the best gift one can give you. There are many different types and recipes for cakes. Cakes are a part of our day-to-day lives. They share with us happy moments and love.

1. Victorian sandwich cake recipe.

This is one of the best cakes you have to try. This is a classic afternoon tea cake named after Queen Victoria. Although traditionally made in two halves, a slimmer version can be made by using a single sponge and splitting it.

Ingredient	2 × 18 cm cakes
Butter	250g
Caster sugar	250g
Soft flour	300g
Baking powder	10g
Eggs	5
Vanilla extract	1/2 tsp
Jam to fill

Directions

1. Cream the butter and sugar until soft and light.
2. Sieve the flour and baking powder twice.
3. Mix the eggs and vanilla extract.
4. Best the eggs gradually into the butter and sugar mixture.
5. Fold in the flour
6. Deposit into buttered and floured cake tins and level.
7. Bake at 180°C for approximately 15 – 20 minutes.
8. Turn out on to a wire rack to cool.
9. Cut the sponge cake in to two halves, and spread the bottom half with softened jam.
10. Place on the top sponge and dust with icing sugar.

2. Lemon drizzle cake recipe.

This is another type of cake which is the best cake for occasions.

Ingredient	2 × 16 cm cakes
Butter	250g
Caster sugar	250g
Lemons, grated zest of	3
Soft flour	380g
Baking powder	10g
Eggs	4
Vanilla extract	1/2 tsp
Milk	25ml

Directions

1. Cream the butter, sugar and zest until soft and light.
2. Sieve the flour and baking powder twice.
3. Mix the eggs and vanilla extract.
4. Beat the eggs in to the butter and sugar mixture.
5. Fold in the flour.
6. Add milk to achieve a dropping consistency.
7. Deposit in to buttered and floured tins.
8. Bake at 165°C for approximately 45 minutes.
9. Boil the lemon juice and sugar.
10. When the cake is cooked, stab with a skewer and pour over the syrup.
11. Leave to cool in the tin.

Tip:// You can finish the cake by adding lemon icing and decorating with strips of crystals of lemon peel.

Rock cakes.

This type of cake is the best for afternoon tea. The following is the recipe for the cake.

Ingredient	Makes 16
Medium flour (50% soft and 50% strong flour)	500g
Baking powder	30g
Salt	3g
Caster sugar	125g
Egg	60g
Butter	120g
Currants	90g
Citrus peel	30g
Milk	180g
Egg wash
Caster sugar, to sprinkle

Directions

1. Sieve the flour, baking powder and salt through a fine sieve.
2. Dissolve the sugar in the liquid egg.
3. Rub the butter in to the flour to form a crumb mix.
4. Add the currants and citrus peel.
5. Blend in the milk to achieve a smooth mix.
6. Divide the mixture in to small portions, approximately 70g each, and place evenly on to a baking tray.
7. Egg wash and sprinkle with caster sugar.
8. Bake at 210°C for 15 – 20 minutes, until light golden brown.