Small Cakes

12 small plain cakes with a total weight of 400g.

Ingredients	Equipment
100g Soft Margarine.	Mixing Bowl.	Table Knife.
100g Self-raising Flour.	Small Bowl.	Wooden Spoon.
100g Caster Sugar	Scales.	Skewer.
2 Eggs	Sieve.	Spatula.
12 Cake Cases	Baking Tray.	Cake Container.

Instructions:-

A. Pre-heat Oven.

1. Pre-heat oven to 400 F / 200 C / Gas 6.

B. Mixing Margarine + Sugar.

1. Weigh out 100g of Caster Sugar and tip into a large mixing bowl.
2. Weigh out or measure 100g of Soft Margarine and add to the mixing bowl.
3. Break up the Margarine with a wooden spoon and then gradually mix with the sugar.
4. Cream together to add air until the mixture is light and fluffy. It will be pale, creamy with a light sheen.

C. Adding Eggs + Flour.

1. Add the eggs singularly. Always check to see if the egg is good by cracking into a small bowl. Never crack the egg straight into the mixing bowl, you might add some shell.
2. Weigh out 100g of Self-raising Flour.
3. Sieve the flour into the mixing bowl from a height to add air.
4. Use the spatula to slowly fold in the eggs and flour into the margarine/sugar mixture until completely mixed. Do not over-mix as this removes air.

D. Filling + Cooking.

1. Space out 12 cake cases equally on a baking tray.
2. Use the spatula and wooden spoon to place the mixture equally in all the 12 cake cases.
3. Place the tray in the middle of the oven.
4. Cook for 10 - 15 minutes until golden brown, well risen and beginning to shrink at the sides. When pushed lightly with a finger, the cake should feel firm and springy. A metal skewer comes cleanly out from the cake when cooked. Not sticky.
5. Place the cakes on a cooling rack. Remember that they will still carry on cooking so do not over-cook in the oven.

When cool, take the cakes home in your container.

If warm cakes are placed in an air-tight container, moisture will remain inside the cakes and make them soggy.