A sponsored post for Sunbeam
To me the perfect cake is a combination of a few things.
- Home made
- With a recipe from someone you love
- Have memories of eating it from another time, with other people
- Absolutely not be good for you
- Include chocolate
- Be easy to make without any fuss
- Be eaten immediately and entirely
I’m not much of a baker but there are a few old favourite cakes and loaves that I love to trot out for friends and family. A cake will always impress me and bring out the little person in me who thinks that a whole iced cake sitting on a bench top is a thing of beauty.
Being a good home cook but an unconfident baker I never really know when my butter and sugar is creamed properly. I choose recipes that are simple and can be thrown into a bench mixer to do all the work for me. Choosing the right mixer can also be as overwhelming as some of these recipes for non-bakers. Sunbeam has just launched a new campaign for their bench mixers which help home cooks choose the best mixer they can for the job. They uncovered the 7 measures of mixing that all mixers should be able to do:
- Whisking & Aerating: using a whisk attachment, whisk 2 egg whites to stiff peaks in less than 2 mins
- Mixing: using a scraper beater, combine wet & dry ingredients to produce a smooth, consistent mixture; result required in 2:30
- Creaming: cream butter and sugar to be light & fluffy in under 7 mins
- Kneading: knead wet & dry ingredients evenly into a smooth soft ball of dough in 5 mins
- Cookie dough: combine wet & dry ingredients into a consistent mixture in 2 mins with limited head movement
- Stability & heavy loads: remains within its footprint on the bench top and limited head movement whilst mixing heavy loads
- Ease of use: easy and intuitive to use
Up against all leading brands on the market (Kenwood, Kitchenaid, Breville) Sunbeam performed highly.
I decided to put the mixer to work on a trusty old favourite recipe of mine that has a very important place in my family’s hearts (and stomachs!). This recipe meets my 7 requirements for the perfect cake. It was a recipe from our old Primary School cookbook from over 30 years ago (gosh we are all getting old!). This cake has been trotted out at that many family and friend gatherings I cannot begin to count the times. It’s known as Anne’s cake (named after the woman that wrote it in that cookbook). We’ll ask at a do…”is that an Anne?” As if it is a person. Anne was my wedding cake, and one of our oldest family friends lovingly made it for Rob and I and gave me the recipe to keep for my own. Anne is a beautiful cake…she is moist, she is rich and delicious, she keeps well, and she is best served with lashings of chocolate icing.
I feel like I am introducing you to another beloved member of my family with sharing this recipe. Like Willy Wonka when he opens the door to his factory. I give you…Anne.
Anne (aka perfect Chocolate Cake)
2 cups sugar
2 cups of self raising flour
1 cup cold water with ½ teaspoon of bi-carb soda
185 grams melted butter
4 tablespoons cocoa
2 tablespoons of hot water
Splash vanilla essence
2 cups icing mixture
1 cup melted butter
2 tablespoons cocoa
1. Preheat oven to 150 degrees and grease and line a 25 cm tin. Throw all ingredients into your mixing bowl…no sifting, no fussing, just throw those bastards in there.
2. Turn the mixer onto high for 2 minutes
3. Pour into the tin and bake for approx. 45 minutes or until skewer comes out clean (it took me closer to 60 mins)
4. Throw all the icing ingredients into the mixer and give a good mix for about 1.5 minutes. If it’s too thick just keep adding in extra splashes of milk. My cakes, like me are rarely perfect, always a little wonky.
5. Eat immediately. Seconds a must until that cake is gone! Anne, like most good things in life doesn’t like to stick around…she is merely a fleeting moment of pure joy.
Chocolate Cake (aka ANNE)
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Misc||Child Friendly, Freezable|
- 4 eggs
- 2 cups sugar
- 2 cups self raising flour
- 1 cup cold water (with half teaspoon bi-carb soda)
- 185g butter (melted)
- 4 tablespoons cocoa
- 2 tablespoons hot water
- splash vanilla essence
- 2 cups icing mixture
- 1 cup butter (melted)
- 2 tablespoons cocoa
- splash Milk
|Preheat oven to 150 degrees and grease and line a 25 cm tin. Throw all ingredients into your mixing bowl…no sifting, no fussing, just throw those bastards in there.|
|Turn the mixer onto high for 2 minutes|
|Pour into the tin and bake for approx. 45 minutes or until skewer comes out clean (it took me closer to 60 ins)|
|Throw all the icing ingredients into the mixer and give a good mix for about 1.5 minutes. If it’s too thick just keep adding in extra splashes of milk. My cakes, like me are rarely perfect, always a little wonky.|
Sunbeam are also giving you guys a chance to win one of these fab mixers! All you have to do is head over to Pinterest, create a quick board showing us what makes the perfect cupcakes. Make sure you leave a link to your board in the comments on this picture on their Pinterest board. All details can be found here or by clicking the image below.
You can find out more about the 7 measures of mixing to see if your mixer measures up here.
Do you have a family recipe that is as precious to you is Anne is to mine?
What makes up the perfect cake in your books?
Do you have a bench mixer? Even a dodgy baker like me loves this!