Basic Cake Recipe
Servings Prep Time
12cakes 15minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
12cakes 15minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients for a basic cake recipe
Ingredients For Homemade Raspberry Jam
How to make a basic cake recipe
  1. Pre-heat the oven to 180 degrees centigrade and cut circular disks of parchment paper to fit your large muffin baking tray.
  2. Cream together the eggs, butter, caster sugar and vanilla extract. Then sieve in the flour and baking powder. Mix thoroughly to combine.
  3. Spoon equal amounts into the muffin tray.
  4. Bake in the oven for approximately 15 minutes, or until the tops start to darken. Stick a sharp knife into the middle and if it comes out clean, they are baked.
  5. Remove from the oven and leave to cool before turning them out onto a wire tray.
To make the raspberry jam
  1. in a small saucepan on a medium to high heat, stir in the sugar and raspberries. Once softened, mash down with a spoon.
  2. When sugar has dissolved, strain through a fine sieve to collect the juices and discard the seeds.
  3. Tip the juices back into the pan and bring to a boil. Kepp boiling for 5 – 7 minutes.
  4. To test if your jam is ready, take a teaspoon amount and spread on a plate. Place this in the fridge for a few minutes to cool, then, using your spoon, run it through the jam. If it crinkles up, your jam is ready. If it just slides through then your jam is not ready and needs boiling for a further 2 minutes.
  5. Once boiled, pour into a shallow dish and leave to cool in the fridge.
Recipe Notes

How To Serve Your Basic Cakes

To assemble your basic cake mixture, simply cut each mini cake in half and spread it with the jam. Put the two halves back together again and lightly dust with caster sugar.

Over To You:

Take a photo of your mini cakes and send them over to use.