with thanks to
(Cooking time 65 mins)
825 gm Butter
825 gm Self
825 gm Caster Sugar
12 Large Eggs
Pre-heat the oven to 180 deg.
(Gas Mark 4)
Grease and line the pan (Triple lining is best to prevent scorching).
Take a LARGE mixing bowl, cream
the butter and sugar. Then add the eggs, one at a time to prevent curdling (you may need to add a little flour from time to
time). Once the eggs are mixed in, fold in the balance of the flour.
Cook for 30 minutes at 180 deg. then cover with baking parchment
for another 20 minutes at the same temperature. For the final 15 minutes, keep covered but reduce the temperature to 170 deg.
This should produce a cake that has a close, even texture, is completely cooked and moist.
adapt for chocolate cake: (with thanks to Lorna Shannon)
Substitute 3 desert spoons of good cocoa powder for 3 desert spoons
of flour. Add a further 2 heaped desert spoons of cocoa powder.
You can substitute 200gm of the butter for Flora to make it lighter.
This should result in a bouncy, good textured chocolate sponge. Finished off with a dark chocolate ganache, sprinkled with
white chocolate shavings, it is quite a treat!