- 1 cup milk
- 1 tablespoon vinegar
- 1 1/2 cups plain flour
- 1 pinch salt
- 1/2 cup cocoa
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/4 cups caster sugar
- 185g butter (melted)
- 1 teaspoon vanilla
- 2 eggs (lightly beaten)
- 250g thickened cream
- 12 strawberries
Grease and line the base of two 23cm round shallow cake tins with greased greaseproof paper.
Set oven temperature to 180°C
Sour milk by adding the vinegar, stir well and set aside.
Sift the flour, salt, cocoa, bicarb soda and sugar into a mixing bowl.
Pour in the melted butter and half the milk and beat well for 3 minutes.
Add the vanilla essence, the remaining soured milk and eggs and beat for 2 minutes.
Pour into the prepared tins and bake for 35 minutes or until cooked.
Allow to cool in the tins for 5 minutes, then place on a wire rack to cool.
When cold, sandwich with whipped cream and decorate with cream and strawberries.