Rich Chocolate Cake
Ingredients
Butter – 120 gm
Caster sugar – 120 gm
Flour – 150 gm
Baking powder – 2 tsp
Powdered chocolate – 150 gm
Eggs – 2
Black coffee – 2 dessertspoons
Filling
Unsalted butter – 60 gm
Icing sugar – 105 gm
Powdered chocolate – 60 gm
Black coffee – 1-2 dessertspoons
Method
Cream butter and sugar. Sieve the flour and chocolate together.
Beat the eggs and mix them alternately with the dry ingredients into the butter and sugar. Stir in the coffee last.
Mix well and turn into two well-buttered sandwich cake tins. Bake for 30-45 minutes at 355 degrees Farenheit / 180 degrees C.
Cream all the filling ingredients together. Put half the filling in the middle of two sandwich cakes, and remaining filling on top.
Cut and Come Again Cake
Ingredients
Butter – 210 gm
Self raising flour – 360 gm and a pinch of salt, sifted together
Raisins – 120 gm
Currants – 120 gm
Candied peel – 60 gm
Castor sugar – 240 gm
Juice and rind of one lemon
Eggs – 2
Milk – 150 ml
Method
Rub butter into the flour. Add raisins, currants, peel and sugar the grated lemon rind and juice.
Beat the eggs with milk and mix with the above ingredients.
Put into a well-greased cake tin, 9" diameter.
Cook in a moderate oven (355 degrees Fahrenheit / 180 degrees C) for one and a half hours.
Swiss Roll
Ingredients
Large eggs – 3 ( separated)
Sugar – 105 gm
Flour – 105 gm, half tsp baking powder, sifted together
Juice and rind of half a lemon
Red currant jelly or any kind of jam
A little icing sugar
Method
Beat egg yolks and sugar together. When thoroughly mixed, add flour gradually and beat well.
Add lemon juice and rind. Whisk egg whites until stiff, then fold into the egg and flour mixture.
Butter a piece of greaseproof paper or tinfoil (approx. 12" X 8") and lay on a baking sheet, spread mixture evenly onto the greaseproof paper and cook in a pre-heated oven ( 355 degrees F) for 10-15 minutes until golden.
Remove from the oven, and turn upside down onto a lightly floured board. Pull off the paper carefully.
Spread with jelly or jam while still hot, then roll up. Leave Swiss Roll to cool and then dust with icing sugar.
Eat the Swiss Roll the same day as it is made.