With Christmas just a month away I am using star cake frames to make chocolate, orange, cinnamon and vanilla stars.
This is one of the oldest and most basic of cake recipes but always a winner and so easy to remember without having to refer to a recipe. I find that this recipe produces the most perfect consistency for shaped novelty cakes. I have reduced the sugar content, but it is all about personal preference.
For my recipe here, you will need:
23 cm loaf tin or your choice lightly greased or covered with baking paper
250g unsalted butter, soft
250g self raising flour
250g caster sugar but I reduced this to 200g
250g eggs (without the shell here each egg here weighs around 55g)
1 teaspoon baking powder
Few drops good vanilla essence
For chocolate and orange pound cake
I added the grated zest of one orange and swapped two spoons of self raising flour with two tablespoons of cocoa powder.
For the vanilla and cinnamon cake
I added 1 teaspoon cinnamon and 1/2 teaspoon vanilla extract
Icing sugar (optional), to serve
Powdered cocoa (optional) to serve
Preheat oven to 170°C.
Measure all your ingredients.
Beat butter using an electric mixer until smooth.
Add the caster sugar and vanilla essence and beat until nearly white) and creamy. Scrape down the sides of the bowl occasionally to make sure the ingredients are combined.
Add the eggs a little at a time, beating well after each addition, and scraping down the sides of the bowl frequently.
Sift together the flour and baking powder. Gently fold the flour mixture into the butter mixture with a spatula or large metal spoon until combined. Be careful not to over-mix or the cake will develop a tough texture.
Spoon the cake mixture into the loaf pan and smooth the surface with the back of a spoon. Smoothing the surface will help the cake rise more evenly.
Bake in preheated oven for 45 minutes or until cooked through.
Insert a skewer into the centre of the cake until it comes out clean.
Sprinkle with icing sugar when cool if desired.