A delicate cake with chocolate icing. Bake this delicate sponge cake with chocolate - it suits all tastes and you just cant’t go wrong with it!
1 cup (240g)
SUGAR
4 pcs (200g)
EGGS - SEPARATED
1 ½ cup (200g)
FLOUR - PLAIN (ALL PURPOSE)
1 cup (150g)
STRAWBERRIES WITH STEMS
1 stick (100g)
BUTTER - MELTED
2 tbsp (50g)
BUTTER
2 tbsp (40g)
HONEY
½ bar (25g)
DARK CHOCOLATE
1 tbsp (4g)
BAKING POWDER
1 tbsp (4g)
VANILLA EXTRACT
1 pinch (1g)
SALT
PREPARATION
Split the eggs. Beat the egg whites until stiff and put aside.
Beat the egg yolks with sugar until pale and trippled in volume. Add the vanilla together with flour, almond extract, dark cocoa, salt and baking powder. Mix thoroughly, scraping down the batter from of the sides of the bowl.
Add the melted butter and mix in gently the beaten egg whites in 3 portions. Pour the batter into well buttered bundt form.
Bake in a preheated oven at 180 degrees for about 45-50 minutes or until a toothpick inserted in the cake comes out clean.
Melt the chocolate with butter and honey and mix well.
Place the cake on a cake stand and cover with chocolate. Adorn with strawberries or other seasonal fruit.
