Photo provided by Google Images
Ingredients:
- 3 eggs
- 150 g caster sugar
- 150 ml oil
- 150 ml milk
- 2 cups plain flour
- 3 tsp baking powder
- 2 tbs cocoa
- 2 tbs milk
- 350 g sour cherries (fresh, from syrup or frozen)
In a large bowl whisk egg whites with electric mixer until soft peaks form; gradually add sugar, beating untill dissolved after additions. Add egg yolks, still beating. Gradually add oil, still beating.
In another bowl sift flour with baking powder. Fold the dry ingredients into egg mixture alternating with the milk. Mix until smooth; don't overmix.
Prepare 33 x 20 baking tin, line with parchment paper.
Spread half of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 2 tablespoon of milk into the remaining batter just until blended. Spread evenly over the white layer. Sprinkle cherries evenly over the top of the cake batter.
Bake at 180 degrees C for about 30 minutes, until a toothpick inserted into the center comes out clean. Let cool.
Buttercream:
- 400 ml milk
- 40 g vanilla custard powder
- 2 Tbs sugar
- 2 Tbs lemon juice
- 250 g butter, softened
In a small bowl, whisk together the custard powder and sugar. Heat the milk in a small saucepan just until hot but not boiling. Whisk in the custard mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and stir in lemon juice. Let it cool.
Cream softened butter. Add the custard spoon by spoon and mix well. Spread the buttercream on top of the cool cake and flatten the cream. Refrigerate until firm.
Chocolate topping:- 200 g plain chocolate
- 70 g butter
