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@mrs_socks
Oh, and cake recipe:
Oven @ 180 degrees. I used an 8x12" tray (would probably do 2 loaf tins?)
Basic sponge:
400g self-raising flour
200g caster sugar
300ml soy milk (I used almond this time, and have used hazelnut in the past)
200ml vegetable oil
1tsp bicarbonate of soda
squeeze lemon juice (I often omit this, doesn't seem to make too much difference!)
1tsp vanilla essence
Sift flour & sugar into a large bowl.
In a measuring jug, mix milk & oil, and add bicarb & lemon juice.
Pour liquids into dry ingredients, mix until smooth.
Pour into tin(s), bake until cooked (usually around 20-30 mins, depending on the tin).
I added chocolate drops & raspberries, but you can customise however you wish. Substitute some flour for dry ingredients (eg: to make chocolate cake use 350g flour, 50g cocoa) and wet ingredients for the milk (I've added a bit of orange juice in the past). It's a pretty forgiving recipe, I usually just chuck in whatever I have on hand! I'm yet to make a bad one (even the time I forgot to add the sugar....)