A delightfully fun cake.
Ingredients
- 4 eggs
- 130 g cake Flour
- 160 g Sugar
- pinch Salt
- 15 ml Baking powder
- 125 ml Oil sunflower or canola
- 125 ml Water
- 5 ml vanilla extract or essence
- 50 ml cacao powder
Servings: people
Instructions
- Separate the eggs. Add the egg whites to a large bowl and the egg yolks to a small bowl. Beat the egg whites till stiff. In a separate bowl add the flour, cacao, sugar, salt, baking powder, oil, water and vanilla. Mix for about 2 minutes. Add the egg yolks to the mixture, mix, but don't over-mix. Add the mixture to the egg whites, mix, but again, don't overmix.
- Divide the batter evenly and add to 2 well-greased (22cm) springform pans. Bake in a 180 degrees C oven for about 20 minutes or until the cakes are baked. Let the cakes cool down completely. Spread one cake with some of the frosting and add the other cake on top of it to make a sandwich. Spread both cakes, including the sides lavishly with the frosting and decorate with colourful candy-coated chocolates. You can if you wish decorate the sides of the cake with chocolate bars or chocolate flakes.
- Frosting: Beat the following ingredients together for at least 5 minutes. 60 g butter, 100 g icing sugar, 30 g cacao powder, 1 egg, 5 ml vanilla. The secret lies in the beating. It must be light and fluffy.
Recipe Notes
Use any type of candy-coated chocolate or sweets of your choice to make the cake pretty. This cake will keep a day or so or up to 3 days in the fridge.