Kathleen uses margarine in the recipe; it was written at a time when margarine was preferable to butter which was in short supply after WW11. I recommend you now use a mixture of soft butter and margarine, it works even better and adds much more flavor to the cake.
Thanks to reader feedback, this cake recipe has been slightly adjusted and updated to include different measurements which though sadly now not an accurate transcript of Kathleen's recipe, works better with modern ovens and ingredients.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 6 oz/175g sugar
- 6 oz/ 175g of either margarine or half margarine and half softened butter
- 3 large eggs, beaten
- 1 ½ tsp baking powder
- 5 oz/ 140g self raising flour
- 1½ oz/40g cocoa
- 2 tbsp warm milk
- 2 tbsp boiling water
- In a large baking bowl cream the sugar with the margarine and butter until light and fluffy and very pale in colour. You can use either an electric hand whisk, wooden spoon, or fork (obviously makes it easier). the electric whisk
- Add the beaten egg a little at a time and again beat well.
- Sieve the cocoa with the flour and baking powder. Fold gently into the butter and egg mixture. Finally, add the milk and boiling water, stir well.
- Grease 2 x 7"/18cm cake tins. Divide the mixture between the two tins, and gently spread to create a smooth surface.
- Bake in the preheated oven for 20 - 25 minutes until risen. To check the cake is cooked insert a metal skewer into the centre, it should come out clean with crumbs on it, not cake mixture.
- Remove the cakes from the tins and leave to cool on a wire rack. Once cooled decorate as desired.