Ingredients
- CAKE:
- 3 eggs
- pinch of salt
- 240 g sugar
- 200 g unsalted butter, room temperature
- 200 ml milk
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons chocolate sprinkles
- Chocolate icing:
- 2 tablespoons cocoa powder
- 4 tablespoons sugar
- 1 tablespoon unsalted butter
- 2 tablespoons milk
Preparation
Step 1
For the cake: Preheat the oven to 180ºC/355ºF. Grease and flour a 24cm ring pan.
Separate the egg whites from yolks being careful to not contaminate the whites with the yolks. Beat the egg whites with the salt until stiff peaks form. Set aside.
Using a mixer, beat yolks, sugar and butter until light and creamy. Start adding the flour, alternating with the milk and beat well.
Add the baking powder and the chocolate sprinkles and mix well with a spoon. Fold in the egg whites – the batter is very thick. Pour into prepared pan and bake for 40 minutes or until a skewer inserted comes out clean.
Cool in the pan for 10-15 minutes then invert the cake onto a serving plate.
Make the icing: mix all the ingredients in a small saucepan and cook over high heat until it boils.
Remove from heat and pour it over the cake.