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100 g/4 oz butter or margarine, softened
100g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
75 g/3 oz/14 cup self-raising (self-rising) flour
15 ml/1 tbsp cocoa (unsweetened chocolate) powder
A pinch of salt
For the icing (frosting):
100 g/4 oz marshmallows
30 ml/2 tbsp milk
2 egg whites
25 g/1 oz/2 tbsp caster (superfine) sugar
Grated chocolate to decorate |
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Method:
Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs, then
fold in the flour, cocoa and salt. Spoon the mixture into two greased
and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven
at 180°C/350°F/gas mark 4 for 25 minutes until well risen and springy
to the touch. Leave to cool.
Melt the marshmallows with the milk over a low heat, stirring
occasionally, then leave to cool. Beat the egg whites until stiff,
then fold in the sugar and beat again until stiff and glossy. Fold
into the marshmallow mixture and leave to set slightly. Sandwich the
cakes together with one-third of the marshmallow icing, then spread
the remainder over the top and sides of the cake and decorate with
grated chocolate.
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