Ingredients For the Cake120 g (½ cup/ 4 ¼ oz) Baking margarine or butter120 g (⅝ cup/ 4 ¼ oz) Caster sugar2 Eggs Large, free-range3 tablespoon Milk100 g (¾ cup/ 3 ½ oz) Plain (all-purpose) flour30 g (¼ cup/ 1 oz) Cocoa powder1 teaspoon Baking powderFor the Filling 3 tablespoon Jam250 ml (1 cup) Double (heavy) cream1 tablespoon Chocolate flakesInstructionsMake the Cake Preheat the oven to 180C/ 350F/ GM4 and grease & line 2 x 6-inch cake tinsUsing electric beaters, cream the butter and sugar together until light & fluffySeparate the egg white and yolks. Put the whites aside. Add the yolks to the creamed ingredients along with the milk. Beat until just combined Sift the flour, baking powder and cocoa powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter thoughWhisk the egg whites to stiff peaks. Take a spoonful and mix it into the cake batter to loosen it, then fold the rest in. Continue to mix until just combined and no obvious patches of egg white are visible Divide the batter between the cake tins and bake for approx 20 minutes until well risen. A cocktail stick poked into the centre of the cake should come out cleanRemove from the oven when sufficiently baked. Let cool in the tin for 2 minutes, before unmolding. Remove the parchment and allow the cakes to cool completely on a wire rackFill the Cake Put the cream into a medium mixing bowl and whip until the cream holds it’s shaped nicelyPlace 1 layer of cake on a plate/ stand and spread with 2-3 tablespoon jamTop with ⅔ of the cream – either pipe it on or smooth it out with a knife – then top with the second layer of cake Spread a thin layer of cream across the top and scatter chocolate flakes over, leaving a 2cm border around the cake edgePipe the rest of the cream around the edge of the cake (I used a Wilton 8b nozzle)Best served immediately but this cake can be covered and stored in the fridge for up to 2 days (let sit at room temperature for 1 hour prior to serving)

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