Instructions
Make the Cake
Preheat the oven to 180C/ 350F/ GM4 and grease & line 2 x 6-inch cake tins
Using electric beaters, cream the butter and sugar together until light & fluffy
Separate 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 though
Whisk 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 clean
Remove 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 rack
Fill the Cake
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