INGREDIENTS
2 cups flour.
4 teaspoons baking powder.
2 tablespoons cocoa.
pinch of salt.
1 cup sugar.
3 extra-large eggs.
½ cup oil.
1 cup boiling water.
TO DECORATE
strawberry jam.
stiffly whipped cream.
glacé cherries.
INSTRUCTIONS
Spray a 2 litre plastic ice-cream container well with non-stick spray.
Line the bottom with a double layer of paper towelling.
In a bowl sift the flour, baking powder, cocoa and salt together.
Add the sugar and mix.
In a jug whisk the eggs, oil and boiling water together.
Add to the flour mixture.
Beat until well blended.
Turn the batter into the prepared ice-cream container, spreading it evenly.
Place the container on an upturned saucer in the microwave.
Microwave for 7 minutes 30 seconds on 100% power or until the cake shrinks from the sides of the container.
Remove from the microwave.
Leave for 10 minutes before turning out onto a wire rack.
Leave to cool completely.
Cut the cake into squares.
Spread with strawberry jam.
Decorate with cream rosettes and glacé cherries.
