- 7 extra large eggs
- 1 cup sugar
- 1 tsp vanilla
- 200ml oil
- 150ml boiled water
- 1 cup cake flour
- 3 tsp baking powder
- 3 tbsp cocoa
Sift flour, baking powder and cocoa.
Separate eggs, beat egg yolks, oil, water and vanilla essence.
Add egg mixture to dry ingredients and beat together.
Add half teaspoon baking powder to egg whites. Beat egg whites stiff and fold to above mixture.
Bake at 180°C, for about 45-50 minutes, in a chocolate chiffon baking tin or a ring tin. Do not grease.
When done baking turn the tin upside down. Cool completely.
Remove from tin and cut centre with a cake cutter.
- Moir’s Mousse
Add one cup cold milk to mousse and spread in centre.
For cake topping melt 200g Cadbury Choc on medium heat in microwave for ±2-3 mins and add a small tin Nestle dessert cream.
Garnish with mousse piping and flake choc ± 25 Kit Kats.
And tie a ribbon around the cake to hold the Kit Kat.