3 eggs at room temperature
30g melted butter
80g cake flour
20g corn flour (for texture)
2 tbsp cocoa powder
1 tbsp butter
1 tsp sugar
** microwave for 1 minute and stir together.
Alternatively, gently heat.
Sugar sprinkles - as needed
Crushed peanuts - as needed
Butter a cake pan and set aside.
Create a double boiler.
Whisk eggs and sugar until slightly warm and foamy.
Remove from heat and whisk to the "ribbon stage".
Sift both types of flour over the batter and carefully fold in.
Stream warm melted butter at this point and fold in.
(Note: Be careful not to over fold as this would deflate the batter).
Tip into butter pan.
Bake at 180C for 20 mins or until cake is done.
Cool down, slice and either: roll or dip into choc dip, coat with sugar sprinkles or crushed peanuts.
As said earlier, it can also be coconut or go for whatever you feel like.
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