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“This light fluffy cake can be baked in a 20-23cm square cake tin depending on egg size. Cut with an electric knife I can get 20 pieces of cake. It is a favourite with my workmates.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Separate egg yolks.
  2. Beat whites until fluffy, add sugar and beat well.
  3. Beat in yolks followed by golden syrup.
  4. Sift dry ingredients and fold into mixture.
  5. Place mixture in lined tin (20-23cm).
  6. Bake approximately 20 minutes(may take a bit longer) in moderate oven.
  7. Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
  8. Fill with whipped cream.

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