At last, I’ve found the time to test this recipe in the Hologen oven. As you will see, I have the larger oven that comes with a metal ‘extender’ that allows you cook things that ‘rise’ without it getting so close to the heating element and burning.
This recipe is so simple to remember, it’s ridiculous! and it works every time. Notice that in the ingredients list there are no weights. This will be explained.
Self Raising Flour
1. Decide how many small cakes you wish to make. For example, 2 eggs will make 10 – 12 cakes, 3 eggs will make 15 – 24 depending on the amount of mixture to each paper/cup.
2. Prepare your papers or silicone cups and preheat your oven to 180 with only the low rack. Place your papers or cups divided between the two round trays if you have the large oven. If you have the smaller oven, I would suggest you make the mixture in two batches, as it will not rise properly if you keep it sitting while the first half cooks. Drop me a line if you need any extra explanation.
3. Weigh your eggs (still in the shells!). You need the rest of the ingredients to weigh the same.
4. In a bowl, or processor, place the margarine (weighing the same as the eggs) and soften.
5. Add the sugar and beat until very soft and pale.
6. Add one egg with a little flour and mix well.
7. Add the rest of the eggs (one at a time) with a little flour each time and mix well.
8. Mix in the rest of the flour gently, but thoroughly.
9. Divide evenly between the papers/cups and place in the oven. BE VERY CAREFUL. Put one tray on the low rack and the other tray on the high rack. Place the ‘extender’ on the bowl, raise the lid using the release button, and cook for about 20 – 25 minutes. CAREFULLY change the trays around half way through cooking. The cakes should be well risen and slightly brown.
If you want to make them chocolate, replace an ounce or about 25-30 grammes of flour with cocoa. Chuck in a handful of sultanas or raisins to a plain mix. Add some coffee essense, or use vanilla sugar to add a bit of flavour. You can decorate with glace icing or butter icing. The options are endless.