Chocolate Swirl Cake

Ingredients

• Oz. margarine
• tablespoons syrup
• egg yolks
• oz. Cakeoma
• teaspoon salt
• 3 tablespoons cream or top of the milk
• About 2 tablespoons milk
• 1 tablespoon cocoa
• Seven-minute icing (opposite)

Method

1. 1

   Cream the margarine and syrup and beat in the egg yolks one at a time.

2. 2

   Add the sieved Cakeoma and salt, alternately with the cream and enough milk to give a soft dropping consistency.

3. 3

   Sieve cocoa into one-third of the mixture, and partially mix it with the remainder, using a swirling action.

4. 4

   Bake in a 7-inch cake tin in a moderate oven (350° F) for about 25-30 minutes.

5. 5

   When cold, coat with seven-minute icing.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 8. The excerpt below is the record exactly as published.

CHOCOLATE SWIRL CAKE Oz. margarine tablespoons syrup egg yolks oz. Cakeoma teaspoon salt 3 tablespoons cream or top of the milk About 2 tablespoons milk 1 tablespoon cocoa Seven-minute icing (opposite)

Cook this with the app: pantry check, scaling, and the assistant.