by A 10oz/280g mixture makes a lovely deep cake in two 8″/20cm cake tins. Using two 9″/23cm cake tins for this amount of mixture still makes a decent depth cake but it will cut into more slices. Bear in mind that the buttercream and jam will also be spread thinner to cover the larger area.. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter. STEP 3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. STEP 4. Bake for about 20 mins until golden and the cake.
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Preheat the oven to 180C/160C Fan and prepare your tins. Get your child to rub a little butter over the base and sides of 2 x 20cm/8in loose bottomed or spring form cake tins. Line the bottom with baking or parchment paper.. Grease and line the base of 2 x 9-inch cake pans and set to one side. Sift together flour, baking soda, and sugar into a large mixing bowl, and mix together the dry ingredients. In a separate container or jug, whisk together the vegetable oil, dairy-free milk, syrup and vanilla extract.
