Félfogós Búzaliszt is a standard Self-Raising Flour that can be used for cakes.
If you want a finer self-raising flour, you should use Extra Finom Süteményliszt.
In England (UK) we make cakes using butter, but in Hungary they use margarine. Rama is one of the better brands.
Kész Cukormáz is ready-made icing that takes the hassle out of making buttercream icing! Simply loosen up (massage) the packet, open it and pour the icing onto your cake. It's that simple.
NOTE: 125g will only fill the top of an 8 Inch cake, so use two packets.
Hulala is in milk consistency that you simply whisk until creamy. It really is that easy.
Hulala comes in 200 ml, 500 ml and 1000 ml. For one 8 Inch cake, 200 ml will be plenty.
Tortadara Szines are those little colourful bits you can sprinkle on icing. I'm not sure how many are in the packet though!
Sütőpor is Baking Powder. It helps to make a cake rise, especially if you use two sachets per cake.
Őntet Csokoládé is a very nice spreadable cooking chocolate that does NOT need melting first.
If you are going to add flavouring to a cake, a couple of drops will be sufficient.
Here are a couple of my more successful sponge cakes! It took four attempts until I got the 'perfect mixture'.
If you stay in Hungary for a while and visit the homes of Hungarian friends and/or Hungarian university students for example, you will notice a lot of them, their parents and grandparents still cook in a traditional way; mainly because they were cooking long before the microwave and take-away food came along, but also because they need to save money. Furthermore, Hungary in general is a very 'cook friendly' country - They have food, fish, wine and beer festivals throughout the country throughout the year.
With the above said: Cake ingredients and cooking utensils are very easy to find in Hungary. I bought all of my cake ingredients and some cooking utensils from Tesco. Other cooking utensils I bought from the Euro shop.
Below is a list of cake ingredients and cooking utensils with their English and Hungarian names and prices (exchange rate at the time: 400 HUF to 1 GBP). Although not all of the ingredients and utensils are needed for a cake, such as wheat flour (for making bread), I have given their English and Hungarian names anyway:
Most cooking utensils in Hungary tend to be around the same price as in England (UK). And even if you argue that non-Stick Baking Tins, Cup-Cake Tins and Whisker can be found cheaper in England (UK), it would not be worth the hassle of exporting them from England (UK) for the small amount you would save.
NOTE: A Sieve Cup is a deep plastic or metal container that is moulded into a cup or saucepan shape with a sieve wire-mesh bottom only (sides are plastic or metal). These are better than the traditional wire-mesh sieves because they hold more flour and concentrate the sieving through the bottom of the container only.
NOTE: Shop around - Cooking utensils that are normally plastic but of good quality, I normally buy from the One Euro shop (the equivalent of a £1 shop in the UK). The sieve cup is an example. However, if I want better quality cooking utensils I usually buy from Tesco; even if I have to pay a little more. Metal cooking utensils are not always better either simply because they rust easily.
When it comes to cooking websites, videos and books many of them generalise by saying 'equal amounts of ingredient'. With a sponge cake for example they say 200g of butter, 200g of self-raising flour and 200g of egg (4 eggs x 50g each). However, this should be taken as a guideline only and not the absolute truth.
You have to remember that different people have different tastes and different ways of mixing and modifying their cake recipe. Some people prefer five or six eggs instead of four. Some people prefer milk or margarine instead of butter. Some people prefer sugar instead of caster sugar. Some people prefer to add more flour to soak up lemon juice and other liquids. And some people follow a simple recipe but still end up with a disaster simply because the oven was too hot and/or they did not mix the basic ingredients well enough and/or might of added too much of something extra.
There are many ways to bake a cake (mix the ingredients), as you will discover if you watch a few YouTube videos and read a few cookbooks and websites - Some people will say separate the eggs whites and whisk them while others will say just manually beat the eggs together. Others will say mix the butter and sugar first while others will say mix the eggs, butter and flour at the same time. After so much conflicting advice, I would say "Do things your own way, experiment and do NOT worry if your first lot of cakes are a complete disaster!".
Keep experimenting until your cake is edible enough and has flavour, and always remember these three things - 1) There is no 'Perfect Way To Make A Cake'. 2) Even the experts were beginners once. And 3) Always offer your cake to friends first. It makes you appear friendly and you avoid illness!
Although I keep my cakes simple, it does not stop me from experimenting with icing, fillings and variations of mixture; even if I sometimes get disastrous results! Here is the main method I use to make a basic sponge cake (English names used):
STEP #1 - Beat 4 room temperature eggs together. Very cold eggs do not act as a good gelling agent. Hand beat or machine whisk the eggs very slowly (i.e. whisk on level 1) until all the egg whites have dissolved into raw yellow egg. Do NOT beat or whisk the eggs too fast though, otherwise you may end up with bits of raw scrambled egg!
STEP #2 - Put 200g of room temperature cooking butter (or cooking margarine) into a large plastic or glass bowl - Very cold butter (or margarine) will be too hard to mix and will not give the correct texture when mixed with the eggs and flour.
STEP #3 - Pour 200g of sugar over the butter (or margarine) and slowly machine whisk (i.e. whisk on level 1) the two ingredients together for 2 minutes until they start forming a sugary/gritty mass. Now turn the whisk up to medium level and whisk the two ingredients for another 2 minutes.
At this stage you are trying to grind the sugar into the butter (or margarine) whereby the consistency becomes a little creamy. Once that has happened, turn the whisk up to high speed and whisk for a further 2-3 minutes. The mixture might be a little gritty still but do NOT worry about it.
STEP #4 - Add the beaten eggs, 1 or 2 tablespoons at a time, into the sugar/butter (or sugar/margarine) mixture and then whisk. If you add too much egg as you whisk, you might think "Disaster! The consistency of the mixture is too watery". Don't panic! This is quite normal and will thicken when the self-raising flour is added. For now, you just want the egg to dissolve into the sugar/butter mixture (or sugar/margarine mixture).
Various stages of making a basic Sponge Cake
STEP #5 - Sieve and whisk (at the same time, very slowly) 250g (or 300g) of self-raising flour into the sugar/butter/egg mixture (or sugar/margarine mixture), one sieve cup at a time, until all of the self-raising flour has dissolved into the mixture. Whisk slowly (i.e. on level 1) at first, until all the self-raising flour has dissolved, and then alternate between medium and high speeds until the mixture has a glue-like (thick cream) consistency. This process should take 5-8 minutes to complete. If you whisk any longer (i.e. for another 5 minutes) there won't be any real difference in the consistency.
STEP #6 - Sieve and whisk (at the same time, very slowly) 1 or 2 sachets of baking powder into the mixture until the baking powder has completely dissolved. If you do not use sachets, just add 1 or 2 tablespoons of baking powder instead. I add two sachets whereby the cake rises just past the top of the baking tin.
At this point you have just created the mixture for a plain (basic) sponge cake. If you want to be a little creative, you could now add some raisins, almond extract, vanilla extract, coco powder and/or lemon juice for example to that cake mixture.
You should only whisk in liquids (i.e. lemon juice or extracts) during the whisking process (step 5). Do not whisk in raisins though, just fold them into the mixture (after step 6). Also be careful about the amount of liquid you add because the mixture will be too watery whereby the cake will be a disaster for sure (i.e. not rise). Adding too many raisins causes too much liquid (juice) for example.
With the cake mixture ready, the next step is to grease and flour the baking tin - You begin by spreading butter (or margarine) thinly all over the inside of the baking tin (on its bottom and sides) and then spread some self-raising flour over the butter (or margarine). What that does is create a sort of non-stick layer between the hot baking tin and the baked sponge cake.
You could also put some grease-proof paper inside the baking tin, but I find this butter (or margarine) and flour only method works well.
Grease-proof your baking tin - Spread margarine inside and sprinkle with flour
Do NOT believe 100% that a non-stick baking tin is non-stick. Your cake will stick to the sides and bottom of the non-stick baking tin, to a certain level, if you do not protect it with margarine, butter and/or grease-proof paper.
The final step of baking a sponge cake is to pour the cake mixture into the baking tin, evenly spread it and then put it in the now hot (140 degrees celsius) fan-assisted electric oven for around 45 minutes; one-hour maximum. The cake mixture should rise and turn slightly golden-brown on top. It may burn on top too, but do not worry too much about that. You can always cover it with icing or flour.
One way of making sure your cake is cooked in the middle and edges is to poke it with a tooth pick - From above the cake, poke a tooth pick in various places. What you are looking for is a solid feel and not a mushy feel. In other words, the inside of the cake should be firm wherever you poke the tooth pick. If the tooth pick comes out with moist cake mix on it, the cake is not fully baked yet.
When the cake has baked, switch the oven off and leave the cake to cool down for 5-10 minutes; so it is not too hot when adding chocolate, icing and/or whipped cream to it.
I normally side-slice the cake into two halves (layers) and then thinly spread cooking chocolate on each layer. I then might add some whipped cream on the bottom layer before putting the cake back as one piece. If I want, I then add icing to the top of the cake; perhaps with a little food colouring and 'hundreds and thousands' to make it look like a party cake!
Slice cake in two, spread chocolate and cream on both sides and top with icing.
Chocolate Filling - Current/Raisin Filling - Colour/Flavouring Filling