Ingredientes:
120g (4 oz) plain flour
2 tsp. baking powder
120g (4oz) caster sugar
¼ tsp. salt
2 tblsp water
2 tblsp liquid skimmed milk
30g cocoa ( check that you are allowed)
6½ tblsp MCT Oil
2 egg whites
Servers: 8-10
Oven temperature: 180°C (350°F) or gas mark 4
Method:
Brush the base and sides of a 20cm (8") sandwich tin with a little MCT Oil
Line the base with greaseproof paper
Sift the flour, baking powder, caster sugar and salt together
Add the water to the milk, bring to the boil and pour onto the cocoa. Stir until cocoa dissolves.
Allow to cool slightly, then mix in the oil and egg whites thoroughly
Stir this mixture into the dry ingredients
Turn into prepared tin and bake for 35 – 40 minutes
Cool on a wire tray
This cake improves if kept for one day in an airtight tin before cutting
The cake can be filled and iced with chocolate frosting recipe
