This cake recipe comes straight out of my Mum’s Primary School Cookbook published in 1951 and was the first thing I learnt to bake.
I love it because it’s so quick and easy and you pretty much always have the ingredients on hand in your fridge and pantry.
It’s easy to make a double batch and freeze the other half for school lunches or for when friends drop in unexpectedly.
QUICK MIX CAKE
15 mins prep
40 mins cooking
1 x cup of sugar
2 x eggs
125 gms butter, melted
11/2 cups self raising flour, sifted
1/2 cup of milk
Chocolate: Put in a little less flour and add 2 tbsp of baking cocoa – this is the one I am making
Vanilla: Add a few drops of vanilla essence
Citrus: Add the grated rind of a lemon or orange
- Preheat oven to 180 degrees Celcius
- In a large bowl or food processor sift the flour and cocoa and add the sugar, eggs and milk.
- Melt the butter in the microwave and add this to the mixture
- I find my food processor whizzes everything up really well but if you have a mix master even better, or you can use old fashioned elbow grease!
- Grease and line a 22cm round cake tin with baking paper. You could also use a square one or two loaf tins. (Obviously if you were entering a cooking competition you would take a bit more care than I have but I have never had my kids refuse cake due to messy cake corners.)
- Pour the batter into the tin and spread evenly. Drop the tin a couple of times gently on the counter to disperse any air bubbles.
- Bake for approximately 40 minutes or until you can insert a skewer and it comes out clean.
- Turn the cake out onto a wire rack to cool and gently pull the baking paper off.
It can be eaten warm as is or you can sprinkle a bit of icing sugar over the top once it has cooled down a bit.
If you want something a bit more sugary (like I did) you can add icing on top
2 x tbsp of butter melted
2 x cups icing sugar
- Melt the butter in a heatproof jug in the microwave
- Pour in approx 1.5 x cups of icing sugar and mix, adding small amounts of boiling water at a time until you reach the right consistency.
Don’t ask me why the icing had to be blue, it wasn’t my choice.
Personally I prefer to add a little bit of cocoa to make a chocolate icing to match but hey, that’s just me.