Serves: 4-6
Prep time: 15 minutes
| Plain Flour | 2 cups |
| Unsweetened Cocoa Powder | 2/3 cup |
| Baking Soda | 1 1/4 tsp |
| Baking Powder | 1/4 tsp |
| Free Range Eggs | 3 |
| White Sugar | 1 2/3 cup |
| Vanilla Extract | 1 tsp |
| Water | 1 1/3 cup |
| Signature Whole Egg Mayonnaise | 1 cup |
Method
- Preheat oven to 170°C. Grease and lightly flour your cake tin and set aside.
- In a bowl, combine flour, cocoa, baking soda and baking powder and set aside.
- Using an electric mixer at high speed, beat eggs, sugar and vanilla in a large bowl for 3 minutes or until light and fluffy.
- Add in the Birch & Waite Mayonnaise and beat at low speed until blended, then add in the dry ingredients and stir with a wooden spoon to combine.
- Pour mixture into cake tin. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool on wire racks before icing.
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