I must be quite mad, to attempt to start baking this at 11 p.m. on a work night, so I could give it to my good friend who was flying back to France the next day.
Makes: 1 loaf
6 egg yolks
5 egg whites
220g salted butter
150g self raising flour
1 tablespoon cocoa powder
Pinch of salt
Dash of rum
1) Pre-heat oven to 250 degrees. Then, start by separating 6 egg yolks from the whites. Remember to exclude one of the egg whites, because only 5 egg whites are required.
2) Beat butter with fine sugar, until it turns pale. Then, one by one, beat in the egg yolks. Making sure that they are mixed evenly.
3) Add the self-rising flour slowly to the butter and egg yolk mixture.
4) Using a separate mixing bowl, beat the egg whites with a pinch of salt and rum until it reaches soft peaks. Then gently fold the egg whites into the butter mixture.
5) Separate out roughly a third of the cake mix into a different container. Then, mix a tablespoon of carefully sieved cocoa powder into the mixture. This is more for the colour, rather than taste.
6) Butter the baking pan. Then, layer the light coloured cake mix and the cocoa coloured cake mix in the baking pan.
7) Allow the cake to bake on 180 degrees Celcius (with fan) for about 10 minutes or until the cake had risen significantly. Then, lower the temperature to 150 degrees and allow to bake for another 30 minutes. By then, the outer layer of the cake should be cooked. Turn down the temperature to 140 degrees for the remainder of the baking duration. This is to ensure that the center of the cake is dry enough. To check, use a wooden pick to prick the center of the cake. If it exits smoothly, the cake is ready. It takes about 60 minutes baking in all.
This is a family recipe, passed on from my grandmother, to my mother, and now, to me. It has worked every time, and thankfully, even as a crazy baking project at 11 p.m., it turned out okay.