Ingredients:
Eggs 4
Refined Flour (Maida) 3/4 cup
Caster sugar 1 cup
Baking powder 2 tsp
Vanilla essence ½ tsp
Lukewarm water 2 tbsp
Cocoa powder ¼ cup
Cream icing
Cream 1 packet
Icing sugar ¼ cup
Method:
- Separate egg white and whisk to form stiff, then add sugar and beat it.
- Now beat egg yolk with vanilla essence and hot water.
- Take a bowl and mix refined flour, cocoa powder and baking powder in it, then add this in egg white and sugar mixture and beat it, now add egg yolk mixture in it and mix it well
- Grease your baking tray with butter and sprinkle some refined flour (Maida)(so that after baking, cake comes out easily). Pour the mixture in it.
- Preheat your oven 15-20 before baking at 180 oC, bake the cake at this temperature for 10 minutes, when cake rises, slow down the oven temperature to 120 oC and bake the cake for 30 minutes more.
- After baking allow the cake to cool then do the icing on it.
- Coat the whole cake with cream icing and sprinkle crushed chocolate on the top of the cake you can also place cherries.
Cream Icing:
First beat the cream then add the icing sugar and beat it again, if the cream doesn’t get thick after beating then put it in freezer for about 10 minutes and then beat it again, your cream should be thick so that it can easily get coated on the cake.
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