Mountain Cake

Methods

• Preheat oven to 180º C and grease an aluminium cake tin.
• Take castor sugar in a mixing bowl, add butter and mix. Beat with an electric beater till well mixed.
• Break and add one egg at a time and beat after each addition. Add buttermilk and vanilla essence and beat again. Add ½ cup milk and beat again.
• Mix flour and baking powder together and add some of it to the egg mixture and mix by cut and fold method.
• Add nutmeg powder to the remaining flour and add this to the egg mixture and mix till you get a smooth batter. Add remaining milk and mix well.
• Pour the batter into the greased cake tin, taking care not to fill it up to the top. Tap the tin lightly.
• Keep the tin the preheated oven and bake for 15-20 minutes. Take the tin out of the oven and set aside to cool down.
• Demould the cake onto a serving plate. Put the whipped cream over the cake and spread it. Then with a spoon lift the cream in a few places to form peaks. It will now resemble mountain peaks.
• Put the chocolate powder in a strainer and sprinkle it all over the whipped cream.
• Cut into wedges and serve.