Potential Cake #2

I wasn’t supposed to talk about weddings today. Well yesterday. But me and the Real World? We speak, but only sometimes. I’m not always sure which day it is.

Which is probably part of the reason why I’m being a tad slow with my organising of the Big Day.  It just seems so far away. Months, in fact. Still need a dress, though…And pretty much everything.

But anyway.

Up today is another nice, simple recipe. It’s the 2, 4, 6, 8 cake.


2 eggs

4oz butter

6oz sugar

8oz self-raising flour

Enough milk or water to make the batter suitably liquid

And it works the same way as any sensible sponge. Cream together the butter and sugar, add the eggs, stir in sieved flour and mix. Add milk or water as required.

Bake in a moderate oven for approx. 45 minutes.

Decorate to taste. Mark asked me to make a Victoria sponge – hence the cream and jam – but it wasn’t quite deep enough to cut in two.

I reckon it requires a splish of vanilla or maybe some lemon juice. And probably some slices of fruit rather than jam.

Also – while it’s still warm, cut a slice and have it with ice cream. Very tasty.