All-in-one quick cakes

All-in-one quick cakes

By
Leiths School of Food and Wine
Contains
5 recipes
Published by
Quadrille Publishing
ISBN
978 184949 549 3
Photographer
Peter Cassidy

This is the chapter to turn to when you have no time to bake! The basic quantities of butter, sugar, flour and eggs are the same as for creamed cakes, but as the title suggests, the ingredients are all beaten together, making these very quick and easy cakes to produce. They will generally be a little denser than their creamed equivalents, but all-in-one cakes are a great way of turning out a delicious cake with the minimum amount of time and effort.

Recipes in this Chapter

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