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STEAM AND FROTH YOUR WAY TO PERFECT MILK
A great cake, easy to cut and serve. Iced with Sour Cream and Chocolate Icing it befits a special occasion.
225g (8oz) plain good quality chocolate, broken into squares
a little milk
1 tsp vanilla essence
225g (8oz) butter
175g (6oz) caster sugar
4 eggs, yolks & whites separated
55g (2oz) ground rice
120g (4oz) plain flour
1 tsp baking powder
a little butter
a deep, 20cm (8 inch) cake tin
Preheat oven to 175C/350F/M3.
Grease the tin with butter and line base and sides with baking parchment.
Break up the chocolate and melt into the milk and vanilla in a bowl placed over a pan of barely simmering water.
Using the beaters, in a separate bowl cream together the butter and sugar.
Add the egg yolks one at a time, beating well between each addition. At a slower speed, gently beat in the melted chocolate
Sieve the rice, flour and baking powder, and mix in slowly.
Using the balloon whisk, whisk the egg whites until stiff . Fold into the mixture and then pour into the tin
Bake in the centre of the oven for 1¾ hours, or until the middle is spongy to the touch and a skewer comes out clean.
Cool in the tin.