Tuesday, 25 October 2016


250 ml flour
10 ml baking powder...
60 ml cocoa
1 ml salt
250 ml sugar
4 eggs separated

5 ml vanilla
125 ml oil
65 ml boiling water
150 g apricot jam ( ek het strawberry jam en caramel tussen in gesit )
250 g icing sugar , sifted
60 ml cocoa , sifted
50 g butter , softened
a litter boiling water
Sift flour , baking powder and cocoa and salt .
In a la bowl beat together the sugar , egg yolks and vanilla until the mixture is pale and fluffy .
Add the oil to the egg mixture and mix well . Fold in the dry ingredients alternating with the boiling water .
Beat the egg whites until soft peak stage and fold into the cake mixture . Divide onto two greased 20 cm cake tins .
Bake in a preheated oven 180 C until a skewer inserted into cake comes out clean , about 25 minutes . Remove from the oven and allow to cool turn onto a wire rack to cool completely .
Sandwich together the two layers with the apricot jam .
Combine all the icing sugar ingredients in a bowl , adding a little water to allow the mixture to just combine ( we recommend adding 5 ml of water at a time to prevent the mixture becoming too runny ) Spread the icing generously onto the top layer of the cake .
Variation :
Sandwich the cake together with black cherry jam and use whipped cream for the topping . Finally sprinkle with Flake or grated chocolate .

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