There were no instructions – except not to overfill!
I tried a madeira style cake using 2 eggs and then a cocoa – maderia style using 3 eggs.
You need a plain mixture – no bits like currants that will spoil the pattern.
The pattern showed up better in the plain cake and the size using 3 eggs was better for the tin size.
I used melted butter to brush the tin and then dusted it with dried bread crumbs – bułka tarta.
The cake came out easily – no problems.
Ingredients for 3 eggs – plain
150g butter
150g granulated sugar
3 large eggs
225g plain flour
2 teaspoons of baking powder
2-3 drops of vanilla essence
*
Melted Butter & some bułka tarta – dried breadcrumbs.
Ingredients for 3 eggs – cocoa
As above but 4 tablespoons of cocoa and just 190g plain flour
Method
The usual way for this type of cake.
Pre-heat the oven to GM4 – 180 0C
Cream the butter and sugar.
Add in the eggs and vanilla.
*
Mix the baking powder and flour.
Fold this into the creamed mixture.
Spoon into the tin – flatten the top.
Bake for at least 1 hour – more may be needed.
Leave to cool in the tin.
Turn tin upside down.
It should come out easily with the aid of a little knock.
You can add spices or similar to the cake mixture.
You could have the cocoa cake with a buttercream or icing around around the base – A sea of chocolate – to serve with the cake – (dusting with icing sugar did not work – you lost the design).
Looks lovely!
LikeLike
By Thistles and Kiwis on September 28, 2026 at 12:58 am