100 g (4 oz) butter
175 g (6 oz) caster sugar
3 eggs, beaten
50 g (2 oz) cocoa
225 g (8 oz) self raising flour
225 ml (8 fl oz) fresh milk
225 ml (8 fl oz) fresh whipping cream, whipped
425 g (15 oz) can mandarins in natural juice
grated chocolate
175 g (6 oz) caster sugar
3 eggs, beaten
50 g (2 oz) cocoa
225 g (8 oz) self raising flour
225 ml (8 fl oz) fresh milk
225 ml (8 fl oz) fresh whipping cream, whipped
425 g (15 oz) can mandarins in natural juice
grated chocolate
method
1. Cream the butter and sugar together until pale and fluffy. Beat eggs in gradually.
2. Sieve the cocoa into the flour and gradually fold into the mixture with the milk.
3. Pour into two 20.5 cm (8 inch) greased sandwich tins and bake at 180°C (350°F) mark 4 for 25 minutes.
4. Cool in tins for 5 minutes then cool on a wire rack. When cold sandwich together with half of the cream and mandarin segments.
5. Decorate with remaining cream and grated chocolate.
2. Sieve the cocoa into the flour and gradually fold into the mixture with the milk.
3. Pour into two 20.5 cm (8 inch) greased sandwich tins and bake at 180°C (350°F) mark 4 for 25 minutes.
4. Cool in tins for 5 minutes then cool on a wire rack. When cold sandwich together with half of the cream and mandarin segments.
5. Decorate with remaining cream and grated chocolate.
serving amount
serves 8
rate this recipe
8.0
out of 10
2 users have helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
