Baking with free range eggs can sometimes be tricky as they differ in size….. but here is a fabulous recipe that has been developed in the Olive Tree Farmhouse kitchen, which will make either 2 x 10″ round tins, or….. 2 x 8″ round tins plus 12 cupcakes……

 

Ingredients:

• 550g softened butter or margarine
• 550g caster sugar
• 550g eggs, beaten
• 550g self-raising flour
• 1 tsp vanilla extract

Method:

1. Cream together butter and sugar, beat really well to get lots of air in.
2. Add eggs a little at a time plus a pinch of flour from the 550g of weighed flour.
3. Add Vanilla extract and beat for a further 30 seconds.
4. Sift the remaining flour and fold in.
5. Put equal amounts into the 2 tins, and if making cupcakes add 2 generous teaspoons of batter to each case.
6. Bake at 180ºC in a pre heated oven – approximately 50 mins for the cakes and about 18 mins for the cupcakes.

This recipe is great for a celebration cake and can be split and filled with layers of buttercream and jam……covered with a thin layer of buttercream, and then iced and decorated with fondant.