Constituents
350g tone- raising flour
2 ½ tbsp cocoa greasepaint
2 tsp baking greasepaint
300g caster sugar
4 large free- range eggs, beaten
ml sunflower canvas
300 ml milk
1 tsp vanilla excerpt
Instructions
Preheat the roaster to 180ºC/ 350F/ Gas Mark 4. Grease a deep 23cm/ 9 ″ round cutlet drum with a removable base and line with diploma paper. Sift the flour, and incinerating greasepaint into a large coliseum. Add the sugar and mix well.
Place the wet constituents into a measuring flagon and whisk together. Make a well in the center of the dry constituents and pour in the contents of the flagon.
Beat together by hand or with an electric hand- mixer until you have a smooth admixture. Take out ½ the admixture and place in a alternate coliseum, sieve the cocoa greasepaint into this admixture and blend until smooth.
Now, put a teaspoon of the vanilla blend in the middle of the drum. Also, using a clean teaspoon, put a blob of the chocolate blend in the middle of the vanilla one.
Keep doing this, interspersing between vanilla and chocolate, each time you nugget a blob in, the whole blend will spread out on the base. By the time you have used up both of the cutlet mixes, they should have just reached the edge of the drum. 2 ice-creams scoops are great for doing this if you have them.
Singe for 90 twinkles, or until risen and establishment to the touch. Remove from the roaster and leave to cool before transferring to a line rack until fully cool.