This makes three small loaves which keep well and can also be frozen when wrapped tightly in a freezer bag.
Place all the stage 1 ingredients into a heavy pan and set over medium heat. Stir regularly and bring to the boil. Once boiling, remove from the heat and allow to go completely cold; allow several hours.
Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line 3 small loaf tins (pans).
Pour the cold cake batter into an electric mixer and add the stage 2 ingredients. Beat on low speed for 1 minute, then medium speed for 2–3 minutes, until glossy and smooth. Divide the batter between the prepared tins and bake for 60 minutes. Leave to set in the tins for a few minutes before turning out onto a wire rack to go cold.
Recipe taken from Britain's Best Bakery, available from New Holland Publishers, RRP: £24.99.