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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This was my mothers recipe and I have no idea where she got it. Anyway, it is a very light and moist one layer cake which adapts to a lot of different toppings - your choice. Very important that you use an 8 square deep tin totally free of grease and follow directions exactly as written. Baking time given is approximate so please check after 20 mins. Oven 350 Ingredients:
1/3 cup water, boiling |
1/4 cup cocoa, good quality important |
1 cup cake flour (sifted before measuring) |
1 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup vegetable oil |
4 egg yolks |
1/2 teaspoon pure vanilla extract |
4 egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. Stir cocoa and boiling water until smooth - cool.
2. Sift dry ingredients.
3. Add egg yolks, cooled cocoa mixture and vanilla.
4. Beat with a wooden spoon until smooth.
5. Beat egg whites and cream of tartar until they hold soft peaks.
6. Fold in gently.
7. When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
8. Ease cake out of tin after it has completely cooled.
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