|Sugar||4 1⁄2 Ounce|
|Flour||3 1⁄2 Ounce|
|Chocolate cream||3⁄4 Pound|
Break eggs over 2 bowls, separating whites from the yolks.
Keep whites free of all grease! Beat yolks thoroughly with one third of the sugar and 1 tbsp. water, then mix in cocoa.
Beat whites stiff with the remainder of sugar.
Fold in stiff whites to the yolks and gently blend in the flour with a wooden spoon.
Pour carefully into cake tin lined with white paper.
Gently smooth top-gently, because otherwise it may collapse-and bake in a medium oven for about 35-40 mins.
Do not turn cake in oven, unless you have to, because too early handling may cause cake to collapse.
The cake is done if, when you gently press top with fingertip, it is springy like a sponge.
If it remains indented, it needs more baking.
When cake is cool, remove from tin and cut into three layers.
Fill with chocolate cream (q. v.) and chill.
Ice with fondant or with cream, in the latter case using 7 oz. more cream.
Flavour cream with a little rum if you prefer it.