Yorkshire Pudding Cake

I tried making the one-egg sponge cake recipe as a single deep cake in a 6-inch cake tin instead of as a pair of shallow cakes, as specified. I added an extra 20 minutes to the baking time and adjusted the temperature downwards, as suggested by Marguerite Patten in her post-war general cookery compendium, theEvery Day Cookbook. I don't know whether it would have worked, given the extreme vagueness of my oven controls -- unfortunately I picked up the wrong measuring spoon and accidentally put twice the quantity of raising agent in! ( Read more... )

I might pretend that it is a flan case, and fill the middle with tinned fruit and cold custard :-D

It was meant to be a coffee cake; I threw away one jar of instant coffee and was trying to use up the bottom of another. I don't drink coffee myself and haven't had any guests for years, and the granules in the expensive jar of Real! Not Decaffeinated! coffee had not only stuck together but had gone a nasty whitish colour, which I assumed was mould of some sort. At any rate it didn't look very appetising to offer to guests, and probably didn't taste of much...