Recipes

Nell’s cake (with egg-free option)

Named after a little old lady called Nell, this incredibly simple recipe also works well with ‘No Egg’ substitute. Nicole says ‘we take this to Scouts for the end of term celebrations, there are never any left over, and some of the mothers wonder why their coloured creations don't get eaten!’

1½ cups self raising flour
1 cup caster sugar
2 large eggs or ‘No Egg’ substitute
1 cup cream
½ tsp vanilla essence (if tolerated)
icing sugar to sprinkle

With electric beater, beat eggs/’No Egg’ and sugar until dissolved.  Mix in cream gently (with a wooden spoon), then add vanilla. Fold in flour. Line cake tin with baking paper as the cake tends to stick (because of the No Egg), or alternatively make individual cakes using muffin/patty cake cases. Cook in 160°C oven for approximately 35 minutes (if 8" cake), watch for light golden colour, test with skewer. Once cooled dust cake with icing sugar. This cake will fall a little after cooking, but will still taste delicious.  – thanks to Nicole

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