I love these cakes, they are both delicious, flavoursome, moist cakes that keep well. Very moreish and both ridiculously easy to make. They cook at the same temperature, so are good to bake together.
Ingredients are listed in an earlier post , the method for both cakes is similar-for the Velvet Cake shove all the dry ingredients into the mixer, whizz them together, add fat cut into pieces,whizz again until it is like fine breadcrumbs, whisk egg briefly, pour, with the cream, into dry mix, whizz again. Put into baking tins- I use half the mix and bake in two 7"/16cm tins so I have two nice little cakes that sandwich together easily, the full weight of mix will make three larger cakes. Bake for 25/30 mins or until a skewer comes out clean, 180C/350F.
These cakes are soft and moist, so it is easier to handle smaller ones! I sandwich then together, once cooled, with nutella/butter cream. I prefer nutella- less sugary to taste. If cutting your cake into more layers, do it once it is thoroughly cooled and use a bread knife to cut gently through the cake.
The lemon cake is even easier, just chop the butter into pieces and bung it and ALL the other ingredients in the mixer, whizz until mixed. I bake this in a large flat tin-10"/24cm- as a flatter cake absorbs the lemon drizzle syrup better. 180C/350F for 30 mins or until a skewer comes out clean.
Line the tins with baking paper before you put the mix in- even with non-stick pans this gives a better result.
The Drizzle-4-6 oz of granulated sugar, juice of 2 lemons.
Gently warm the sugar in the lemon juice until it dissolves to make a syrup. Pierce the warm cake all over with a skewer and slowly, gently pour the syrup over the cake so it goes into the holes.This cake really doesn't need any other filling- the syrup soaks right into the sponge and makes it very juicy.
Both cakes: leave in the tins until they are properly cold. They are both soft, moist cakes and will fall apart if you turn them out too soon!
Tomorrow we shall do some decorating..