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Ingredients:
2½
oz butter
8 oz castor sugar
1 teaspoon vanilla essence
8 oz plain flour
2 teaspoons baking powder
1/4 teaspoon salt
about 1/4 pint milk
3 egg whites
1 oz plain chocolate
2 tablespoons hot water
1/4 teaspoon bicarbonate of soda
Pre-heat oven to 350°F
Mark 3 |
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Making: |
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1. |
Beat butter and sugar
until light and fluffy. Add vanilla. |
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2.
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Sift flour, baking powder
and salt together, and add to the
creamed mixture alternately with the
milk. Beat well with each addition. Beat
egg whites stiffly and fold into the
mixture. |
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3.
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Mix melted chocolate with
water and bicarbonate of soda. Add this
mixture to half the cake mixture. |
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4.
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Alternate light and dark
mixtures by spoonfuls in a greased and
lined tin about 9½
by 5 by 3 inches. Then bake for 40-45
minutes. |
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5. |
When cold, ice with
Creamy Chocolate Icing (See Below). |
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Creamy Chocolate Icing: |
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(Quantity for top and
sides of 8 inch cake or tops of two 8-9
inch sandwich cakes) |
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Ingredients: |
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2 oz plain
chocolate
1/4 pint milk
12 oz castor sugar
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla essence |
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Making of Creamy
Chocolate Icing: |
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1.
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Put chocolate and milk
into a pan and stir over low heat until
chocolate has melted. |
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2.
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Mix sugar with beaten egg
yolks, add to the chocolate milk mixture
and cook gently for 10 minutes, stirring
frequently. |
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3.
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Add butter and vanilla,
and leave until lukewarm. Then beat
until thick enough to spread. |
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