Ingredients

4	eggs
1 cup	castor sugar
1.5 tbsp	butter
2.5 tbsp	cocoa
4 tbsp	boiling water
1.25 cup	self raising flour

Equipment

• mix master (or egg beaters)
• oven

Method

1. preheat oven to 200C
2. beat eggs in mix master
3. gradually add sugar a few spoons at a time beating well after each addition - should take about 15 minutes to add all the sugar
4. melt butter
5. disolve cocoa in boiling water and add to butter and stir
6. tip butter mix into egg mix and fold in
7. sift flour over and fold in
8. grease cake tin with butter and dust with flour
9. pour cake mix into tin - be careful not to scrape butter off sides when pouring into pan
10. bake at 200C for 30minutes to 1 hour depending on size of tin - skewer/fork should come out clean and the cake should shrink off the sides of the pan. When shaken the cake should 'jump' from the pan easily
11. remove from the pan to cool
12. ice or decorate with whipped cream and jam / fruit
13. serve

Notes

cake is best eaten fresh - same day

if storing use air tight container

can use two small pans and stick cakes together with cream and jam or one large pan and cut the cake in half with a bread knife (or just serve as one cake)

if the cake sinks in the middle fill the top with fruit

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