| Roberts’ GF Self Raising Flour | 225g | |
| Cocoa | 20g | (2 tabs) |
| Castor Sugar | 170g | (2/3 cup) |
| Milk | 125ml | (½ cup) |
| Eggs | (59g) | 2 |
| Butter – Melted | 125g | |
|
Set oven to 180º C. Grease and base line 20cm (8”) ring tin. Sift dry ingredients into medium bowl. Whisk eggs and milk and add to dry ingredients. Add melted butter and mix until smooth. Pour into prepared tin and bake for 35 minutes. Allow to cool for a few minutes before turning onto a cake cooler. Ice with chocolate icing. |
Domestic
/ Recipes / Gluten Free