Versatile teatime treat

Ideas
8 servings Prep: 20 mins, Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (12)

240.00 g flour — cake
45.00 ml cocoa powder
5.00 ml Bicarbonate of soda
210.00 g sugar
2.00 eggs — large, seperated
80.00 ml sunflower oil
15.00 ml vinegar — white
100.00 ml jam — apricot or strawberry
GLAZE
500.00 ml icing sugar
1.00 eggs — large, whites only
40.00 ml butter — melted
0.00 cocoa powder — to dust
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Method:

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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