Prepare two 7 inch (18cm) sandwich tins by brushing with oil and lining base with baking parchment.
6oz (175g) soft margarine (I find this gives a lighter texture than butter)
6oz (175g) caster sugar
5oz (150g) self-raising flour
1oz (25g) good cocoa powder
1 teaspoon baking powder
3 large eggs
Sift all the dry ingredients and put into a large bowl with the eggs and margarine. Beat well for for 2 or 3 minutes, until smooth and blended. Divide mixture between the prepared cake tins.
Bake for about 20 minutes in a warm Aga oven, slightly longer in a conventional oven (Gas 3, 325F or 160C) until cakes are risen and firm to the touch. Turn cakes out onto a wire rack, to cool.
Suggestions for decoration
- Fill with butter cream (pictured): Blend together 3oz (75g)butter with 6oz (150g) icing sugar and 1 teaspoon vanilla extract
- Top may be decorated with more butter cream and sprinkled with chocolate
- Top may be decorated with melted chocolate
- Fresh cream and raspberries make a good filling
Perhaps someone can tell me how to insert the symbol for 'degrees' so that I can include the temperature for conventional ovens correctly?