Mountain Cake

Method

1. Preheat oven to 180º C and grease an aluminium cake tin.
2. Take castor sugar in a mixing bowl, add butter and mix. Beat with an electric beater till well mixed.
3. 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.
4. Mix flour and baking powder together and add some of it to the egg mixture and mix by cut and fold method.
5. 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.
6. Pour the batter into the greased cake tin, taking care not to fill it up to the top. Tap the tin lightly.
7. 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.
8. 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.
9. Put the chocolate powder in a strainer and sprinkle it all over the whipped cream.
10. Cut into wedges and serve.

Additional Tips and Tricks