White Cake

Just a simple sponge with lots of potential. It's super moist and not too sweet. Goes well with fruit and coulis and any kind of icing you can think of.

2 2/3 (405g) cups flour

1 2/3 cups (350g) sugar

2 tsps (10g) baking soda

1 tsp (4g) baking powder

1⁄2 tsp (2g) salt

2 large eggs

2 Tbsps vanilla

2 cups cream (any liquid will do but I like the richness)

1⁄2 cup vegetable oil

2 tsps. white vinegar

1. Set oven to 325°F.
2. Generously grease two 8 inch cake rounds. The batter does tend to stick, so you may elect to cut out some parchment paper circles to lay at the bottom of your pan (grease the pan first, lay the parchment paper over the surface and press to make it stick - this will prevent batter from leaking under the parchment paper. Then grease the surface of the parchment paper).
3. In a large mixing bowl combine the flour with the sugar, baking soda, baking powder and salt.
4. Add in eggs, vanilla, cream oil and vinegar; mix until blended and smooth. Remember, the batter will be thin. Ta-da, all in one bowl!
5. Pour into prepared baking pans (about 740g per pan).
6. Bake for about 35 to 40 minutes or until cake tests done.
7. Cool completely before frosting.

Blackberry Coulis

A smooth, tart, fruit sauce that thickens on its own. I learned that blackberries thicken on their own from Dorothy Hartley's Food in England.

10oz fresh blackberries

1/4 cup (50g) white sugar

juice from ½ lemon

1. Over medium-low heat, add the blackberries, lemon, and sugar to the saucepan. Stir to mix well.
2. Bring to a simmer and cook, uncovered, for 3-5 minutes (up to 10 minutes if using frozen fruit to help excess moisture to evaporate).
3. Either press through a sieve or use a blender to crush the fruit and strain out the juices. 

Yogurt Icing

This icing is a bit like a light cream cheese icing (which is kind of weird to say since it's mostly butter). The yogurt is mostly there to add a tang to the sweetness.

4 cups icing sugar

160g butter, room temperature

115g plain full fat yogurt

1½ tsp. vanilla extract

1. Start by beating the butter until creamy, then add the icing sugar in ½ cup increments. 
2. Continue to beat until the mixture turns into a smooth paste.
3. Add the yogurt and vanilla and beat vigorously until completely smooth and spreading consistency.