| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes | 1 | Servings | |
INGREDIENTS
| 5 | oz | Plain flour |
| 1 | oz | Cocoa |
| 1 | Level tsp baking powder | |
| 5 | oz | Soft brown sugar |
| 2 | Eggs, separated | |
| 6 | tb | Salad oil |
| 8 | tb | Milk |
| 1 | ts | Vanilla essence |
| 4 | tb | Rum |
| 1/4 | pt | Cream |
| 2 | Level Tbls icing sugar, | |
| Sifted | ||
| 10 | Walnut halves |
INSTRUCTIONS
Preheat oven to 350F (180C). Well grease & line an 8" square tin. Sift flour, cocoa & baking powder into bowl, stir in brown sugar. Add egg yolks, oil, 6 Tbls. milk & vanilla essence & beat to a smooth batter. Beat egg whites to a soft snow & fold into batter with a large metal spoon. Transfer to prepared tin & bake in centre of oven for 1 1/4 hours until well risen & golden, or until a skewer comes out clean. Leave in tin 10 minutes, then turn out onto wire rack. Make several holes in the cake with a skewer, then pour in the rum. Leave cake until completely cold. Beat cream & remaining milk & icing sugar until thick. Pile on top of cake then decorate with walnut halves. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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