Nannies Plain Loaf Cake Food

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

MADEIRA LOAF CAKE

Steps:

• 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it's too thick mix in a splash of milk.
• Tip the batter into the tin and smooth over the top. Bake for 55 mins - 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

VICTORIA SPONGE LOAF CAKE

Steps:

• Oil a 950g loaf tin (ours measured 19 x 9cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges - this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.
• Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy - this will take a few minutes.
• Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it's starting to curdle.
• Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.
• Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some of the remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing - it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it's just holding its shape - be careful not to overwhisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.
• Slice the cake in half lengthways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.

LOAF PAN ANGEL FOOD CAKE

Steps:

• Position a rack in the bottom of the oven and preheat to 350 degrees F. Line two 9-by-5-inch loaf pans with aluminum foil, allowing the foil to hang over the long sides by at least 1 inch. Do not grease the pans.
• Whisk together the flour and salt in a medium bowl. Set aside.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment at medium speed just until they start to look foamy, for 30 seconds. Add the lemon juice and cream of tartar and beat on high speed until soft peaks form, 2 to 3 minutes.
• Gradually add the sugar in a slow, steady stream and beat until thickened and shiny, about 2 to 3 minutes.
• Add the orange extract and vanilla bean seeds, then decrease to the lowest speed. Add the flour and salt mixture in a steady stream and beat until just combined.
• Turn off the mixer as soon as all the flour is added. Fold the mixture with a rubber spatula once or twice to make sure the flour is fully incorporated. Divide the mixture evenly between the two prepared pans.
• Bake on the bottom rack of the oven until puffed and slightly golden brown on top, 25 to 30 minutes. Cool the cakes upside down by balancing the edges of each pan on two cans or jars, 15 to 20 minutes. Once completely cooled, remove the cakes from the pan, peel off the foil and serve.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.