It is possible to make an excellent sandwich cake by beating all the ingredients together at once, but the fat must be quite soft for it to be successful. Very soft butter gives the best flavour or you can use soft tub margarine, but not a low-fat spread which contains too much water. Because air is not beaten in during the initial creaming, extra baking powder is needed and the baked texture is slightly more holey.
This method is ideal for preparing in a food processor. Use this mixture as a quick sponge or upside-down pudding cake.
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