Chocolate Plain Cake
F.G Roberts’ Self-Raising flour 210g
Caster Sugar 125g
Eggs (59g) 2
Vanilla Essence 1 teas
Milk 270 mlsCheck AllUncheck All
Set oven to 170 degrees C.
Grease and line the base of a 20cm ring tin or two bar tins. Flour sides of tin with a mixture of 2 teas corn cornflour and 1 teaspoon caster sugar.
Cream butter and sugar until smooth and pale in colour and sugar is dissolved.
Add lightly beaten eggs one at a time and beat well. Add vanilla.
Divide sifted flour and cocoa into 4 parts and milk into thirds. On lowest speed fold in flour and milk alternately, beginning and ending with flour.
Spoon into prepared tin/s and bake for 35 minutes. Test with skewer.
Allow to stand for a few minutes before turning out on to cake cooler.
Decorate as desired.Check AllUncheck All