Chocolate Sandwich Cake
5 oz. (1 1/4 cups) self-raising flour
1 oz. vanilla flavoured custard powder
(1/4 cup cornstarch + 1 teaspoon vanilla extract)
1 oz. (1/4 cup) cocoa powder
6 oz. (3/4 cup) butter or margarine (or mixture), softened
6 oz. (3/4 cup) castor (granulated) sugar
3 standard eggs
2 tablespoons (2 1/2 T) milk
Pre-heat oven to moderate (350°F, Gas Mark 4). Brush two 8 in. sandwich tins (cake pans) with melted fat. Line bases with rounds of greased greaseproof (waxed) paper.
Sift the flour, custard powder (cornstarch) and cocoa together twice. Cream the butter or margarine and sugar together until light and fluffy, then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. (If using cornstarch, beat in 1 teaspoon vanilla extract with the egg.) Fold in half the remaining flour mixture with a large metal spoon, stir in the milk then fold in the remaining flour.
Divide equally between the prepared tins (pans) and bake in the centre of the oven for 30-35 minutes or until well risen and firm. Leave in the tins (pans) for 5 minutes, then turn out on to a wire (cake) rack. When cold, sandwich together with chocolate butter cream.
Chocolate Butter Cream
3 oz. (1/2 cup) icing (confectioner's) sugar
1 level dessertspoon (1 T) cocoa powder
2 oz. (1/4 cup) butter
1/2 teaspoon vanilla essence(extract)
1 dessertspoon (1 T) hot water
Sift the sugar and cocoa together, then cream with the butter till light in texture and pale in colour. Add the vanilla essence (extract) and water and beat in thoroughly.
