MRS HOLYOAKE'S MELT-IN-YOUR-MOUTH CHOCOLATE SPONGE 3 eggs 1/2 breakfast cup sugar 1/2 breakfast cup arrowroot (if not available use 1/2 breakfast cup of cornflour) 1 level tablespoon golden syrup 1/2 teaspoon baking soda 1/2 teaspoon cream of tarter 1 teaspoon flour 1 heaped dessertspoon cocoa
Separate the yolks of eggs from the whites; beat the whites until thick; add yolks and sugar, beat again; add golden syrup and beat a little more; sift dry igredients and fold in.
Put in two deep sandwich tins (the mixture rises a lot - Mrs Holyoake's tins were 1 1/2 inches deep and 8 inches across). Bake at 375o F in an electric oven or 4 Regulo gas about 15 minutes. "Don't open the oven for the first 10 minutes", said Mrs Holyoake, "or down it will go". Somtimes she puts whipped cream between the layers, but as the cake keeps well she often uses mock cream.
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