Guys,i need some help here,
İ need to make a birthday cake,good enough as if buying it.

İ always buy it so i've never done it before,this time i want to do it,and i'm afraid if i ruin it.
So if anyone has a recipe or done it before,or got some tips,can please help here ?

for simple sponge

250g self raising flour
250g butter
250g caster sugar
4 eggs
1 tsp vanilla essence

beat in a machine the butter and sugar. till it has changed to a lighter colour and fluffy texture. add flour and eggs and vanilla. beat till mix is evenly mixed.

put in a tin that has grease proof paper in and bake!

thats an english sponge tho not a turkish one!

Thx moon,i don't mind any kind of cake really,but what will be its size ? For the cake container i mean ?and how much time,heat will it take in oven ?

İ guess Turkish one called Pasta,anyone have a recipe for it ?

whatever tin you want to use, make enough mix so that it fills it 3/4 of the way up to allow 1/4 for rising. if you use middle of your oven, on about gas 3/4.. quite low, as you dont want tit to cook too quickly. should take 20-30 mins. to tell if cooked, press sponge in middle, if it springs back up as if you didnt press it then its done. i am a chef... this is a recipe all out kitchens use!

Cool,i hope i can manage it then,
How about garnishing it,can you give me any tip about it ?
Do we put afruit syrup in the middle or something,or cream should be enough ?

Canli,
I hope I can help you with this.

Chocolate Cherry and Almond Cake

Ingredients

SPONGE CAKE:


1/2 cup all-purpose flour (118 ml)
1/4 cup unsweetened cocoa powder (59ml)
1 teaspoon baking powder (5ml)
4 eggs, separated
1/2 cup sugar (118ml)
1/4 cup skim milk (59ml)
Olive oil cooking spray

FILLING:

1 tablespoon unsweetened cocoa powder (15ml)
2 tablespoons cornstarch (30ml)
1 1/2 cups skim milk (295ml)
1/8 teaspoon almond extract (0,6ml)
1 cup fresh or frozen pitted dark sweet cherries
(236ml) (if unavailable, canned sweet cherries may be used)
1 packet NutraSweet
1 teaspoon pure maple syrup (5ml)
2 tablespoons slivered almonds (30ml)

GARNISH:

1 tablespoon confectioners' sugar
5 cherries, cut in half

Now Cook

The Sponge Cake: Preheat the oven to 375F.(190C).
Sift the flour, cocoa and baking powder into medium-sized bowl, and set aside.

In a large bowl over warm water, beat the egg yolks and sugar until the volume doubles - approximately 5 minutes. Add the milk and sifted flour mixture and mix at low speed with an electric mixer until well incorporeted.

Clean and dry the mixer beaters. In a medium-sized bowl, beat the egg whites at high speed until stiff but not dry. Fold the egg whites into the batter mixture.

Poor the batter into lightly greased 9-inch (23 cm) round cake pan. I like to use the spray-tipe olive oils, ensuring the minimum added fat.
Tap the filled pan on the counter to release any trapped air bubbles. Bake the cake for 20 minutes and turn out to cool on a rack.

The Filling: Combine cocoa, cornstarch and 1/4 cup (59ml) of the skim milk to make a paste.

In a medium-sized sausepan, bring the remaining milk just to boil, stirring constantly to prevent scorching. Stir in the cocoa paste and remove from the heat. Stir in the almond extract, cherries, NutraSweet, maple syrup and almonds.

To Asssamble: Slice the cake horizontally into 2 even layers. Place one layer on a serving plate and spread with the filling. Cover with the second cake layer. Garnish with a sprinkle of confectioners' sugar and the cherry halves.

"Happy Birthday" - to whom it may concern

Thx dear bliss for the recipe,
And susie ,i will sure do

You don't even have to tell anyone it's a mix! Thats the beauty!!!! Enjoy!