I have a cake recipe from Joan Campbell (Vogue food and wine cookbook 1991 ) that I have used over and over in emergencies, there are just a few ingredients and they all go into a food processor, nothing fiddly not much to wash up and a cake that works every time. I fluffed it once by pulling the cake out too early and it of course sunk in the middle, luckily I had some hazelnuts on hand so I quickly roasted them piled them in the middle drizzled honey all over and ta da a new cake… phew that one was close.
2 cups brown sugar
2 teaspoons baking powder
2 cups flour sifted
1 teaspoon bicarbonate of soda
1 cup of milk
1 egg, lightly beaten
1 teaspoon nutmeg
1. In a food processor, combine sugar, baking powder and flour and rub in butter until it resembles fine breadcrumbs.
2. Spread a little less than half onto the bottom of a greased 20cm. spring form pan. Set aside
3. Add the soda, milk, egg and nutmeg to the remaining mixture and mix on low speed just until combined. Pour onto prepared crust
4. Place pan on a baking sheet. Bake at 180degrees C for 60 minutes.