Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 59

It is the creaming together of the butter and sugar that tends to get overlooked by those new to cake making. Yes, the raising agent – baking powder or self-raising flour – plays an essential part in the texture of your cake, but the amount of time you give to the initial creaming should never be underestimated.

The right beater helps. A wooden spoon and elbow grease will work, but things have moved on, and a machine of some sort will give a quicker and frankly better result. A hand-held electric beater or an electric mixer has the power to produce a vastly superior mixture, where the sugar and butter are whipped up into something resembling soft ice cream, like an old-fashioned Mr Whippy.

Little cakes are a good place to start. Individual cakes are usually better-natured than a larger, family-sized sponge, and any shortcomings can be more easily masked. Not for nothing the success of the ubiquitous buttercream-crowned cupcake.

I’m guessing here, but I suspect the world doesn’t need another cupcake recipe, which is why I set about making something with a little more heart and soul. A cake with a backbone, not to mention an interesting texture, which comes from rolled oats and dried apricots. It’s as near as I can get to giving you a cupcake recipe.