75g Self Raising Flour
75g Caster Sugar
15g Cocoa
3 x Medium Eggs
2 x Cartons of Whipping Cream (Elmlea)
Chocolate Vermicelli / Sprinkles
Fruit for topping / filling
Method
- Preheat the oven to 200oC / Gas 6.
- Grease the bottom of two 7" cake tins and place a sheet of grease proof paper on bottom of each tin.
- In a bowl, add the 3 eggs to the caster sugar and whisk together until thick and you can draw a figure of 8.
- FOLD in the flour and Cocoa
- When the flour and cocoa are completely folded in, spoon the mixture equally into the two cake tins.
- Bake in oven for approx 8-10 mins, until firm to touch.
- Whisk the cream using an electric whisk until thick.
- Prepare the fruit by slicing
- When ready, remove the cakes from Oven and from the tins, allowing them to cool on a wire rack.
- When cool, using a pallette knife, spread the bottom of the top cake with cream. Do the same for the top of the bottom on the cake. Add fruit to the base and layer with the second cake. Then cover the sides and top with cream.
- using your hand pat the Chocolate vermicelli onto the sides of the cake
- using a piping bag, pipe cream across the top of the gateau
- Add fruit to the top of the cake and enjoy!
