Hi, Eve here. Today I learned through trial and error – mostly error – that you should always use a spoon to measure your sugar. Sugar has a tendency to clump, and if you shake the jar too many times the whole jarful ends up in your bowl, rather than 225g.
The clever trick of using baking spread rather than butter, or baking block as it is better known, is an amazing cost-saving, taste-improving intervention. Surprisingly, it changed the whole texture of the cake, improving it for the better.
Step one: as the all-in-one method, all the ingredients go in the bowl.
The cake mixture after all the mixing, measuring, and minor disasters. I found there were some lumps in the batter when I started mixing, but it turned out it didn’t matter to the final cake texture.
The final cake! I rate it 4.3 out of 5. For the texture, taste, and the way it entices you constantly to have another piece. Also the fact that all our neighbours who shared it with us enjoyed it. Thanks for reading. Bread next.
Eve's Baking Challenge 
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