Make the Cake
Preheat the oven to 180C/ 350F/ GM4 and grease & line 2 x 6-inch cake tins
Utilizing electrical beaters, cream the butter and sugar collectively till mild & fluffy
Separate the egg white and yolks. Put the whites apart. Add the yolks to the creamed components together with the milk. Beat till simply mixed
Sift the flour, baking powder and cocoa powder into the bowl and gently stir in, utilizing a big steel spoon till totally mixed. Take care to not overwork the batter although
Whisk the egg whites to stiff peaks. Take a spoonful and blend it into the cake batter to loosen it, then fold the remainder in. Proceed to combine till simply mixed and no apparent patches of egg white are seen
Divide the batter between the cake tins and bake for approx 20 minutes till effectively risen. A cocktail stick poked into the centre of the cake ought to come out clear
Take away from the oven when sufficiently baked. Let cool within the tin for two minutes, earlier than unmolding. Take away the parchment and permit the truffles to chill fully on a wire rack
Fill the Cake
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