Tanya Burr’s Sunday Cake Recipe
We were very excited to hear about the release of Tanya’ Burr’s recipe book Tanya Bakes. This foodie Friday we’re sharing a super-scrummy recipe for one of Tanya’s family favourites – the Sunday Cake. Enjoy!
Sunday Cake Recipe
This is a cake that my mum made for us every Sunday growing up and for birthdays and special occasions. She would always make it in the morning, ready for our family who would come over to our house every Sunday, and she’d mix up the decorations for extra fun.
Prep time: 15 minutes
Cooking time: 18–20 minutes
You will need 2 × 21cm round loose-bottomed cake tins
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs
- 140g self-raising flour, sifted
- 30g cocoa powder
- 1½ teaspoons baking powder
For the butter icing:
- 90g butter, softened
- 170g icing sugar
- cocoa powder, to taste
For the topping:
- 200g milk chocolate
- Buttons, Maltesers or Smarties
- Preheat the oven to 180°C/350°F/GM4. Line the cake tins with greaseproof paper.
- In a bowl cream together the butter and sugar until light and fluffy.
- Add the eggs, sifted flour, cocoa powder and baking powder and mix until well combined.
- Divide the batter between the two tins and spread with a spatula – don’t worry if it doesn’t reach the edges of the tin or seems very shallow, it will spread and rise in the oven. Bake for 18–20 minutes. Cool a little in the tin then transfer to a wire rack to cool completely.
- For the butter icing, mix all the ingredients together until smooth.
- Once the cake is completely cool, spread the icing over one cake and sandwich with the other.
- For the topping, melt the chocolate in a bowl set over simmering water and pour it gently over the cake. Decorate with your favourite sweets.
Tanya Bakes – Tanya Burr
published by Michael Joseph, £16.99
Available from Amazon