Perfect for birthday cakes or afternoon tea
Serves 8
Preparation 30 mins
Cooking 40 mins Per portion 430 kcals, 34g fat (19.1g saturated)
Suitable for freezing
Suitable for vegetarians
110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate
1 Grease and line a two 18cm (7in) round sandwich tins. Sift flour twice with cocoa.
2 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.
3 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one. Fold in milk and remaining dry ingredients.
4 Transfer to prepared tins and smooth top. Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.
5 Turn out on to a wire rack, strip off paper and leave until cool.
6 Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.
Recipe taken from The Dairy Book of Home Cookery
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Hope this is the recipe ?? that I used when it first came out .The dairy book of Home Cookery.I lost it some time ago. hope it works I need it tomorrow .
I ‘m Hope ‘in this is the Recipe ? I used when this book first came out. Lost my dairy Book of Home
cookery. a long time a go.I used it so many times.