Ingredients
4 oz (100g) self-raising flour | 1 tsp baking powder |
4 oz (100g) soft margarine | 4 oz (100g) caster sugar |
2 eggs, beaten | 2 tbsp golden syrup |
2 tbsp cocoa powder | 2 tbsp warm water |
Method
- Grease and line 2 x 7” (18cm) sandwich tins.
- Put flour and baking powder into the bowl and pulse to mix.
- Mix the golden syrup, cocoa powder and warm water to a paste and add to the bowl.
- Add all the remaining ingredients and process until smooth and glossy.
- Spread into the prepared tins and bake for 30mins at
- 190°/375°/Gas Mark 5.
- When cooked, cool for 10 mins and then turned out onto a wire rack.
- If you wish to freeze this cake, at this stage stand the layers on top of
each other with greaseproof paper separating them.
- Do not fill them until at this stage.
For fillings see section on Butter Icings Page.