This has to be one of our families’ favourite cakes. We make it for just about everyone’s birthday…And it used to be warmly referred to as “Nana’s Chocolate Cream Cake”, that is because she used to make it for everyone when they visited, and it became their favourite. Even our late Pekingese Princess’s knew exactly where to go in her kitchen, where they’d look up longingly to the bench, where they knew she would have the cake ready to serve.
The batton has now been passed, and my family now refer to it as Granny's Chocolate Cream Cake as I make it for them almost every time we are together.
- 4 eggs
- 1 dsp golden syrup
- 2 heaped dsp cocoa
- ½ tsp carb soda
- Pinch of salt
- ½ cup cornflour
- ¾ cup caster sugar
- 2 heaped dsp Plain Flour (for gluten free us GF flour)
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Preheat oven to 200˚C.
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Grease two 20 cm round cake tins with butter, making sure that all the internal surface is covered. Add a little cornflour and shake, twist and turn the tin to make sure the butter is then lightly dusted with flour. Set aside.
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Carefully separate the egg yolks from the whites, placing the egg whites into a large basin, and the egg yolks into a small dish for later.
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Sift the dry ingredients (excluding the salt and sugar). Set aside.
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Beat egg whites with salt until stiff.
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Add yolks, then add the sugar gradually, while still beating. Beat well to ensure the mixture is not grainy from the sugar.
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Add the golden syrup and beat again, to combine.
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Sift in the dry ingredients and fold through the wet mixture.
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Pour the batter into the two prepared tins.
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Bake for 20 minutes in preheated oven, or until you notice it just beginning to come away from the side of the tins and the sponge bounces back when you press it lightly with your fingers.
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When cool, split each sponge in half and fill with whipped cream which is sweetened with a little sugar, and flavoured with vanilla. You could ice the sponges, if you wish, but we prefer just to dust them with icing sugar.
- For gluten free, replace the plain flour with gluten free custard powder, and dust the cake tins with cornflour.
- I like to sift the dry ingredients three times to incorporate as much air as I can, and to ensure that they are all well blended together.
As we unpacked and set up, Sonnie, Cath and Aussie prepared the pizza toppings, and when I got our Esky out I sent down the food that I had bought to add to the evening. Everyone got to make their own pizzas selecting from the toppings available, and Dave was in charge of cooking them in the pizza oven – What a treat… What an eye opener for Fabien, a friend and chef from Paris who was visiting with us for six weeks. With the sausages cooked at the camp fire, we all sat around enjoying some laughs and catching up on recent happenings. The night was freezing, everyone was tired, so we all decided to head off to bed for the night.
night had been a very cold one, and the campfire was inviting, as was a nice hot cup of tea. Brekky for our family was bacon and egg sandwiches. The fun was beginning. There were quad bikes and motor bikes to ride, a drone to fly, the camp fire to keep burning, the pizza oven to get fired up, wood to cut, more people arriving etc. etc. While the men, or should I say, boys, hooned around on the bikes, and cut wood, Cin learned how to ride the quad bike and she and Chris took our grandson Cooper to see the bah bahs (AKA sheep). For the rest of the day that is all he wanted to do – go see the bah bahs…
