| Roberts GF Self Raising Flour | 250g | |
| Caster Sugar | 160g | |
| Eggs (59g size) | 2 | |
| Cocoa | 25g | |
| Roberts Soy Compound | 25g | |
| Water | 275ml | |
| Butter (melted) | 125g | |
|
Sift flour, Compound, sugar and cocoa into bowl. Add eggs, water and melted butter. Beat on low speed until ingredients are mixed, then on medium speed until colour becomes lighter. Spoon into greased and base lined 20cm (8”) ring tin and bake at 160°C-170°C for 40 to 45 minutes. Ice with chocolate icing. |
Domestic
/ Recipes / Gluten Free