Whipping marmalade into the cream gives this cake a tangy citrus
flavour.
ingredients:
175 gms soft magarine
115 gms castor sugar
50 gms golden syrup
175 gms self-raising flour
45 ml cocoa powder
1/2 tsp salt
3 eggs beaten
a little milk required
150 ml whipping cream
1-2 tbsp fine shred marmalade
icing sugar for dusting
method:
1. Preheat oven to 180 deg.C. Lightly grease two 18 cm round pans.
2. Place the margarine, sugar, syrup, flour, cocoa powder, salt and eggs in a large bowl, and cream together until well blended. If the mixture seems a little thick, add milk until soft dropping consistency.
3. Spoon the mixture into the prepared pands and bake for about 30 minutes.
4. Leave the cakes to cool for 5 minutes then remove from the pans and leave to cool completely.
5 . Whip the cream and fold in the marmalade, then use to sandwich the two cakes together. Sprinkle the top with sifted icing sugar.
175 gms soft magarine
115 gms castor sugar
50 gms golden syrup
175 gms self-raising flour
45 ml cocoa powder
1/2 tsp salt
3 eggs beaten
a little milk required
150 ml whipping cream
1-2 tbsp fine shred marmalade
icing sugar for dusting
method:
1. Preheat oven to 180 deg.C. Lightly grease two 18 cm round pans.
2. Place the margarine, sugar, syrup, flour, cocoa powder, salt and eggs in a large bowl, and cream together until well blended. If the mixture seems a little thick, add milk until soft dropping consistency.
3. Spoon the mixture into the prepared pands and bake for about 30 minutes.
4. Leave the cakes to cool for 5 minutes then remove from the pans and leave to cool completely.
5 . Whip the cream and fold in the marmalade, then use to sandwich the two cakes together. Sprinkle the top with sifted icing sugar.
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