This is our family’s (actually, to be honest it’s my wife Jane’s) birthday cake recipe. It’s extremely flexible and that is why she likes it — it can be made into a chocolate cake by adding the cocoa to the entire mixture. The recipe can also be increased by 1 ½ or doubled for bigger cake tins and it still works out perfectly. It is always light and moist and made easy with the food processor.
For the cake
| 125 g | Butter |
| 1 cup | Sugar |
| 1 | Egg |
| 1 cup | Milk |
| 1 Tbsp | Golden syrup |
| 1 tsp | Baking soda |
| 1 ½ cups | Flour |
| 1 tsp | Baking powder |
| 1/8 tsp | Vanilla essence |
| 1 pinch | Salt |
| 1 Tbsp | Cocoa powder |
For the chocolate icing
| 25 g | Butter |
| 1 Tbsp | Cocoa powder |
| 2 cups | Icing sugar |
| 1 dash | Hot water |
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Directions
To make the cake
- Heat the oven to 180C. Grease a 20cm ring cake tin.
- In the food processor cream the butter and sugar, then add the egg.
- In a pot, warm the milk, golden syrup and baking soda until the syrup is melted and the milk is frothy.
- Pour the milk mixture into the egg mixture, add the flour, baking powder, vanilla and salt.
- Mix in the food processor until the mixture is combined. It should be a smooth, runny consistency.
- Pour ⅔ of the mixture into the greased ring tin. Add the cocoa powder to the remaining mixture and mix until the cocoa is well combined. Pour over the vanilla mixture.
- Place the cake into the oven and bake for 30-40 minutes or until cooked. Leave in the cake tin for 15 minutes before turning out on a wire rack.
- Ice with chocolate icing when the cake is cold.
To make the icing
Combine all ingredients in the food processor. Blend then add water, a little at a time, to get the desired icing consistency. Spread over the top of the cake.
