Children's Cake

I've called this one Children's Cake because it's made in a large tin and then iced and cut into squares, and it does seem to go a long way in the school holidays etc. Also, you can use different toppings on different sections of the cake, for a party.

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  Makes 8-10 squares

Ingredients
12 oz (350 g) plain flour
6 oz (175 g) caster sugar
6 oz (175 g) unsalted butter
3 level teaspoons cream of tartar
1½ level teaspoons bicarbonate of soda
4½ fl oz (110 ml) milk
3 large eggs
For the topping:
7 oz (200 g) icing sugar
juice of a medium lemon
Pre-heat the oven to gas mark 9, 475°F (240°C).

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Equipment
You will also need a square baking tin 10 x 10 inches (25.5 x 25.5 cm), greased and lined with greaseproof paper or baking parchment (make sure that the edge of the paper is level with the top of the tin), and some cake decorations to sprinkle over.

This recipe is taken from Delia Smith's Book of Cakes.

Method

First, combine the flour, sugar, cream of tartar and bicarbonate of soda in a large mixing bowl. Now gently melt the butter in a small saucepan. In a smaller bowl, beat the eggs thoroughly. Pour the melted butter into the beaten eggs, then pour this mixture on to the dry ingredients, stirring to blend thoroughly. Lastly, add the milk, then pour the mixture into the prepared tin and bake on the centre shelf for about 35 minutes, or until the centre feels springy.

Let the cake cool in the tin for about 10 minutes, then turn it out on to a wire cooling rack. When absolutely cool, pour the icing on, which you make by sifting the icing sugar into a bowl and mixing with the lemon juice. It should have the consistency of thin cream. Spread all over the top of the cake then sprinkle with cake decorations. Serve cut into small squares.



Photograph: Miles New.

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