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Wednesday, 19 May 2010

6 eggs makes 3 cakes

The past 3 weekends I have got my bake on and cooked 3 different cakey delights. Much to the approval of my housemates.

The first was a simple Victoria Sponge cake with butter cream icing and jam in the middle. It was relatively uneventful which is why there's only this one photo to document. It sure did taste good. The recipe was from this student cookbook.

The next week I ended up buying 1kg of carrots for 35p and then realising that was far too many but all logic goes out of the window when I see a yellow reduced sticker. So cake #2 was to be a carrot cake!
There was a slight problem in that I've never had carrot cake before so I didn't know what it was supposed to be like. Hence the mess it turned out to be due to cutting it open many times to see if it was done and then putting it bake in the oven.
I got the recipe from here but halved the quantities and cut out the nuts, which may have been the problem as I should have substituted them instead..maybe..

But if there's one thing I've learnt from Bakerella it's that a photo with the macro setting will make any food look delicious. And to be fair the cake did taste pretty good, with orange icing. Nom nom nom.

The last of my eggs were used for an old family favourite; chocolate brownies. These were the easiest to make as they cook in the microwave. At home I usually add chocolate drops into the mix but alas, poor students can not afford such luxuries.

Here's the mouth watering macro shot.
And here's the recipe:

Chocolate Brownies (Microwave on full power – 650W)

4oz plain flour, sifted 2 eggs, beaten

1/2 tsp baking powder 8oz granulated sugar

1oz cocoa 1/2 tsp vanilla essence

3oz margarine white chocolate drops to taste (optional)

1. Sift flour, baking powder and cocoa together

2. Melt the margarine in the bowl for 45 seconds on high

3. Beat the eggs and the sugar into the margarine

4. Fold in the flour, baking powder and cocoa

5. Stir in the vanilla essence and chocolate drops

6. Pour the mixture into the lightly greased and lined dish

7. Cook on high for 5-6 minutes or until the brownies are just

dry on the top and beginning to come away from the edges of the dish

8. Leave to stand in the dish until cool

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