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Versatile teatime treat

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 13
Servings 8
Time 20


  • 240
    cake flour
  • 45
    cocoa powder
  • 5
    bicarbonate of soda
  • 210
  • 2
    large eggs, separated
  • 80
    sunflower oil
  • 15
    white vinegar
  • 100
    apricot or strawberry jam
  • 500
    icing sugar
  • 1
    large egg white
  • 40
    melted butter
  • cocoa powder for dusting


Sift the flour, cocoa and bicarb into a bowl, and then mix in the sugar.
Beat egg whites until soft peaks form.
Add oil, vinegar, egg yolks and 200 ml cold water to dry ingredients and beat with an electric beater for one to two minutes until well combined.
Fold in beaten egg whites.
Pour into a 20 cm greased and line cake tin and bake in a preheated 180 °C oven for 40 to 50 minutes, or until a skewer inserted in the centre comes out clean.
Cool for 10 minutes in the baking tin, then remove from the tin and cool completely on a cooling rack.
Cut in half and spread with jam.
Sandwich the two halves together.
To make the glaze, beat the icing sugar and egg white together.
Spoon into a saucepan and add the melted butter.
Stir over a low heat for two minutes, then spoon over cake and allow to set.
Dust with sifted cocoa powder and serve.

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