• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 3 eggs (Grade A), separated
  • 45g soft brown sugar
  • 145g self-raising flour
  • 135g unsalted butter
  • ½ tsp vanilla essence
  • ½ tsp chocolate essence
  • Cocoa paste
  • 150g soft brown sugar
  • 120ml hot water
  • 50g good quality cocoa powder


  1. Grease and flour an 18cm round or square baking tin. Preheat oven at 150°C.
  2. Beat egg whites and sugar until stiff. Combine all ingredients for cocoa paste in a small bowl and stir until sugar dissolves. Leave aside to cool.
  3. Sift self-raising flour in a mixing bowl. Add butter and both essences. Mix until crumbly. Add the 3 egg yolks.
  4. Stir in the cooled cocoa paste and mix in the beaten egg white (meringue). Use a metal spoon to stir and mix until well combined.
  5. Turn batter into the prepared cake pan and bake for 1 hour 10 minutes or until cake is cooked through.

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