A classic, soft homemade cocoa cake that rises from well-whipped eggs and sugar. A favourite for afternoon tea and for guests.
Ingredients
Instructions
- 1
Preheat the oven to 170 °C. Grease a 24 cm cake tin with a few drops of the sunflower oil and dust with a pinch of the flour.
- 2
Beat the eggs and sugar with a mixer for 5-6 minutes, until pale and doubled in volume.
- 3
Add the milk, the remaining sunflower oil and the vanilla extract and beat for 1 minute more.
- 4
Sift in the remaining flour, the cocoa powder and the baking powder; fold gently with a spatula until no flour is visible.
- 5
Pour into the tin and bake at 170 °C for 40-45 minutes, until a toothpick inserted in the centre comes out dry. Don't open the oven for the first 30 minutes.
- 6
Leave in the tin for 10 minutes, then turn out onto a wire rack, cool completely and slice.
Nutrition
Per serving
| Calories | 288 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 41 g |
| Fat | 12 g |
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