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Instructions
Separate egg whites from egg yolks.
Beat egg whites on high speed until peaks start to form, add sugar and
beat until peaks stand well.
Beat yolks with vanilla until lemon colored. Add to whites and start
folding in carefully with a whisk. Sift in flour and baking powder,
continue to fold in until all is mixed well and there are no lumps.
Melt butter in a sauce pan, add sugar, cocoa and vanilla. Mix well, take
off heat when sugar has dissolved.
Pour cake batter into a greased spring cake pan ( or silicone ). Smooth
batter. Drop "chocolate syrup" into batter by teaspoon full,
spaced out on top of cake batter.
With a rubber spatula, cut into cake slightly in one direction. Bake at
160C ( low rack ) until center springs back and cake is golden brown.
Turn down the heat to 150C and continue baking until top of cake is
wrinkled slightly.
Remove from oven. Let cool and sprinkle generously with powdered sugar.
NOTES;
The 'swirl' is slightly crunchy and kids love it! |
