The West

Picture: Iain Gillespie/The West Australian

This cake harks back to a bygone era and is perfect to share for afternoon tea with your mother and nanna.

RECIPE: Light Chocolate Cake with Cherry Cream
Makes: 2 24cm round tins

6 eggs
215g caster sugar
70g cornflour, sifted three times
75g plain flour, sifted three times
75g self-raising flour, sifted three times
50g good-quality cocoa powder, sifted three times
strawberry or cherry jam

Cherry cream:
400ml whipping cream
200g chocolate flakes, crumbled
100g mini store-bought meringues, crumbled
100g fresh or tinned cherries, pitted, roughly chopped
50g fresh cherries, whole

Preheat oven to 165C, line two cake tins with baking paper and set aside. In a clean bowl, using an electric beater, beat eggs until pale and thick (this will take about 4-6 minutes). Add sugar in three separate batches, making sure each is incorporated before the next is added. Using a spatula, lightly and gently fold in flours and cocoa until just combined. Pour mix evenly between both cake tins. Pop into oven and bake for 25-30 minutes or until skewer comes out clean.

Remove from oven and allow to cool in tin for 5 minutes before turning out on to a cooling rack. For cherry cream, lightly whip cream until at soft-peak stage. Add flakes, meringue and the first lot of cherries, chopped, into cream and fold in until combined.

To serve, place one of the cakes on to a serving platter and cover with a thin layer of jam then top with a layer of cream. Place second cake on top and again top with cream. To finish, put whole cherries in centre of cake.

The West Australian

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