This is divine

Soonafai's Chocolate Cake

2 cups caster sugar
3 cups self-raising flour
2 teaspoons baking soda
½ cup cocoa
3 eggs, separated
2 cups milk
2 tablespoons malt vinegar
2 tablespoons golden syrup
2 teaspoons vanilla
1 ½ cups cooking oil
1 egg 

Combine all dry ingredients.
In a large bowl, beat the 3 egg whites until stiff.
In a separate bowl, combine milk and vinegar, then add the rest of the wet ingredients, including the whole egg and three egg yolks, and beat.
Mix wet and dry ingredients together, then fold in the beaten egg whites.
Pour into two well-greased or baking-paper-lined cake tines about 20-23 cm.
Bake for 25-30 minutes at 180ºC. Cool on a wire rack.
(It freezes well.)
Whipped cream and icing of your choice for finishing cake.
To serve, pile whipped cream on one cake, place the other cake on top and ice - try chocolate frosting.

zsazsa777 - 2019-01-22 23:05:00

Edmonds one Egg Chocolate Cake:

50g butter

1 Tbsp golden syrup

1 egg

½ cup sugar

few drops of vanilla essence

1 Tbsp cocoa

1 cup Edmonds standard flour

1 tsp Edmonds baking powder

1 tsp Edmonds baking soda

¾ cup milk

Chocolate Buttercream Icing

METHOD
​1. Preheat the oven to 190ºC. Grease two 20cm shallow round tins and line the bases with baking paper.

2. Melt the butter and golden syrup in a small saucepan and transfer to a mixing bowl. Add the egg, sugar and vanilla and beat well.

3. Sift the cocoa, flour and baking powder together and dissolve the baking soda in the milk.

4. Fold the dry ingredients into the mixture alternately with the milk. Pour into the prepared tins.

5. Bake for 20 minutes or until the cakes spring back when lightly touched. Leave in the tins for 5 minutes before turning out onto a wire rack to cool.

6. When cold, sandwich together with Chocolate Buttercream Icing.

My Mother made this cake regular. Made as one cake. Always loved in our family.

willman - 2019-01-23 07:54:00

bump

bev00 - 2020-01-20 23:38:00