How To Make A Really Quick And Easy Cake

Preheat the oven to 180°C and line your baking tins with greaseproof paper
Use the following as a guide to decide how many eggs you need.
- 6" round cake - 2 eggs
- 8" round cake - 3 eggs
- 6" square cake - 4 eggs
- 8" square cake - 8 eggs
- 10" square cake - 12 eggs
Select your eggs and weigh them. Write down the weight.
Break the eggs and put into a food processor
Weigh out the same weight of caster sugar, butter/margarine and self raising flour. Put in the food processor.
For each egg, add half a teaspoon of baking powder.
Add a couple of drops of vanilla extract.
Turn on the food processor and mix until all of the ingredients are combined.
Divide between the baking tins and level them with a spatula.
Bake for about 25 mins - smaller cakes will cook quicker.

Variations

For chocolate cake, replace a third to half of the flour with cocoa powder.

For coffee cake, add about 20ml of very, very strong coffee (about 5 times as strong as you'd have it for drinking).

Orange/Lemon cake - add the grated zest and some of the juice. Save the remaining juice to use in the icing.