This is a traditional sourdough cake. You are meant to keep it on the go, so you can make up batches when you need them. It sounds complicated but is really quite easy once you get started. Remember to keep it on the worktop for 10 days without a lid. Cover the large mixing bowl with a clean cloth and don’t put it in the fridge.
Note: you should always bake the cake when the sourdough is 'hungry' and not when you have just added ingredients. Once you have done a 10 day cycle, provided you use the continuing starter you can divide and bake on any hungry day and then add the feed so you have enough starter for next time. If you find you have too much starter, simply cut back on the amount of feed.
It is a great cake for using up autumn windfalls too.
To make the cake:
Day 1: To the large bowl add 4oz plain flour, 8oz granulated sugar, 8fl oz milk; stir well and cover
Day 2 and 3: Stir well and re-cover (hungry starter days)
Day 4: Feed the sourdough starter by adding: 4oz plain flour, 8oz granulated sugar, 8fl oz milk; stir well and cover
Day 5 and 6: Stir well and re-cover
Day 7: Feed the sourdough starter by adding: 4oz plain flour, 8oz granulated sugar, 8fl oz milk; stir well and cover
Day 8 and 9: Stir well and re-cover
Day 10: Divide the starter into 4 portions, keep one portion of starter and feed it. This will make the next cake. Give 2 portions away to friends with the weblink, so they know what to do with it. (Hence the name Friendship Cake.)