Final Year Project [first semester] - Tripod Table
Oak - Hand Turned Column
Formica Laminated Beech Legs
Formica Laminated Plywood Top
A simple one to start with, but I’d never actually made a simple vanilla sponge before [I’m more of a carrot cake kind of girl] so I was quite pleasantly surprised with the outcome of this first attempt.
Really, really simple - I added a couple extra things to make it extra tasty. Go mad with the fresh fruit, lose the jam!
Equal quantities -
225g butter/margarine (softened at room temp)
225g caster sugar
4 medium eggs
2tsp vanilla extract [do NOT use vanilla flavouring - it’s rubbish]
225g self raising flour
Whipping cream or double cream
Preheat the oven to 180C/gas mark 4
Grease and line with baking paper 2 x 18cm round cake tins
Cream together the sugar and the butter until really fluffy and white [this can be done by hand or in a mixer].
Beat in the eggs, adding a little at a time. Add vanilla extract.
Fold in the flour using a large metal spoon will make this a whole lot easier and quicker. Careful with the mixture, as you don’t want to beat the air out of it.
Note - You may need to add a little milk to loosen up the mixture.
Divide into the 2 tins and bake for 20-25 minutes, till golden brown, or if butter knife inserted comes out clean.
Note - Do not open the oven until the time is up - it can cause the cake to sink [a little like yorkshire puddings] if you open the door too soon.
Remove from tins and allow to cool.
Whip the cream, adding vanilla pod and a touch of icing sugar to sweeten. If you like, add a little lemon zest to the cream!
Decorate as you wish - for this one I used fresh strawberries and rasperries.