Light Cream Chocolate Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 eggs
  • oz caster sugar
  • oz plain flour
  • 1oz drinking chocolate powder
  • ¼ pint (double) cream


    Whip the eggs and sugar together until light and fluffy. Carefully fold in the flour and drinking chocolate powder sifted together. Bake in two seven-inch greased sponge tins at 400°F, 200°C, gas mark 6 for fifteen minutes. Cool on a wire cake tray. Whip the cream with about one tablespoon sugar, and use to sandwich the cakes together when they are quite cold.