Following the lead of Star with his wine and Aquamarinejewel with travel destinations.......
Equipment:
22 cm cake tin
whisk
bowls
measuring cups
scales
Ingredients:
250g softened butter
200g castor sugar
4 eggs, separated
250g Milo
1/3 cup milk
125g self raising flour
Pre-heat the oven to 180 degrees. Cream the butter and sugar until its pale. Add the egg yolks, Milo, and milk and beat until its well mixed. Then add the flour and beat until its well mixed.
Whip the egg whites until soft peaks form. If you're good, you'll use a whisk and do it by hand. If you're lazy, you'll use an electric whisk or an electric mixer. I'm one of the lazy ones. Fold the egg whites into the chocolate mixture, and then pour into a cake tin (don't forget to butter the sides and put baking paper on the bottom).
Bake for 50 minutes (give or take 5). Test with a skewer. Let it cool down to room temperature and serve with a good dollop of cream.
Equipment:
22 cm cake tin
whisk
bowls
measuring cups
scales
Ingredients:
250g softened butter
200g castor sugar
4 eggs, separated
250g Milo
1/3 cup milk
125g self raising flour
Pre-heat the oven to 180 degrees. Cream the butter and sugar until its pale. Add the egg yolks, Milo, and milk and beat until its well mixed. Then add the flour and beat until its well mixed.
Whip the egg whites until soft peaks form. If you're good, you'll use a whisk and do it by hand. If you're lazy, you'll use an electric whisk or an electric mixer. I'm one of the lazy ones. Fold the egg whites into the chocolate mixture, and then pour into a cake tin (don't forget to butter the sides and put baking paper on the bottom).
Bake for 50 minutes (give or take 5). Test with a skewer. Let it cool down to room temperature and serve with a good dollop of cream.
