Tuesday, 27 December 2011

Ceri and Emma make explosion cake

It was my 20th birthday recently and I considered growing up, but decided to leave it til next year. So for now, I decided to just stick to baking cakes. Including ones that explode, apparently... What happened was that my cake-loving friend Ceri came round to bake a cake before my birthday meal. We chose one called 'Lemon Explosion Cake'; we didn't have lemons, but decided to use limes instead. We couldn't find a big enough tin, so used a little one, but unfortunately this led to the explosion being less of a metaphor and more of a big mess in the oven. Still, it was a tasty mess! If you want to try this recipe, I'd definitely recommend it, but also warn you to learn from our mistakes.


  • Pre-heat the oven to Gas Mark 4/170°C.
  • Mix together 170g self raising flour, 170g sugar, 1tsp baking powder and 1 grated lime/lemon rind.
  • Melt 115g soya/sunflower spread and add it to the mix with 4tbsp soya milk.
  • The recipe says to mix up egg replacer to the equivalent of 1 egg and add it to the mix, but you could use 50ml vegetable oil and a little extra baking powder, or any other egg alternative.
  • If the mixture seems quite thick, don't worry; it's meant to be! If it's not, check you added the right ingredients, but still don't worry, it should be fine...
  • Spoon mixture into a pre-greased tin (Make sure it's big enough!) and bake for 40 minutes.
  • Squeeze the juice out of the lime/lemon and mix with about 100g icing sugar to make some tasty icing for when the cake's done.

Recipe source: The Cake Scoffer

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