Floataway Chocolate Cake Recipe

2 eggs, separated
350g/12 oz caster (superfine) sugar
200 g/7 oz self-raising (self-rising) flour
2.5 ml bicarbonate of soda (baking soda)
2.5 ml salt
60 ml/4 tbsp cocoa (unsweetened chocolate) powder
75 ml/5 tbsp oil
250 ml/8 fl oz/1 cup buttermilk

Method:

Beat the egg whites until stiff. Gradually beat in 100 g/4 oz of the sugar and beat until stiff and glossy. Mix together the remaining sugar, the flour, bicarbonate of soda, salt and cocoa. Beat in the egg yolks, oil and buttermilk. Carefully fold in the egg whites. Spoon into a greased and floured 23 x 32 cm/ 9 x 12 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until a skewer inserted in the centre comes out clean.