*Chocolate Chip Cake*
Makes one 8 inch square cake
This is a tasty and moist white cake, stogged full of delicious chocolate chips. If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into small bits. The icing calls for raw egg yolks, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla butter cream icing.
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla
3 egg whites beaten stiff with 1/4 cup sugar
3/4 cup milk
3 ounces milk chocolate chips (or an equivalent amount of good quality milk chocolate, such as Green and Black’s, chopped into small bits)
Pre-heat the oven to 180*C/350*F. Grease an 8 inch square pan and then line it with parchment paper. Grease again. Set it aside.
Cream the butter and sugar together until light and fluffy. Whisk together the dry ingredients. Add them to the creamed mixture, alternately with milk, beginning with dry and ending with wet. Carefully fold in egg whites. Stir in chocolate chips. Spread the batter into the prepared pan and then bake for 30 to 35 minutes or until the centre springs back when lightly touched, or a toothpick inserted in the centre comes out clean. Be careful not to over bake it.
Remove to a wire rack to cool completely before icing.
1/2 cup butter
1 1/2 cup icing sugar
3 egg yolks
1 tsp vanilla
Cream the butter until light. Beat in the remaining ingredients, beating until light and fluffy. Spread on top of the cooled cake.