-
1
Heat the oven to 325*F.
-
2
Butter and line a 9 inch round cake tin or spring form tin with parchment paper.
-
3
Sift together the flour, cocoa, baking powder, salt and muscobado sugar into a bowl.
-
4
In a measuring jug, combine the sunflower oil and milk.
-
5
Separate the eggs, reserving the whites and adding the yolks to the liquid ingredients.
-
6
Mix the egg yolks, vanilla, milk and oil with a fork.
-
7
Add the liquid ingrediends to the dry ingredients and mix with a wooden spoon to a smooth, slack batter.
-
8
Beat the egg whites to stiff peaks and fold into the cake batter.
-
9
Pour the mixture into the prepared pan.
-
10
Set in oven and bake for 45 minutes until tests done with a skewer.
-
11
Measure the sugar for the syrup and 200ml (7 fl oz) of cold water and set over a low heat until the sugar dissolves.
-
12
Bring to the boil and draw off the heat.
-
13
Add the rum.
-
14
Prick the surface of the hot cake with a fork and spoon the syrup over it.
-
15
Leave in the baking tin until completely cold Turn the cake layer out, peel off the baking paper and set on a serving platter.
-
16
Whip the cream to soft peaks and swirl over the top of the cake layer.
-
17
Chill until firm-at least 2 hours.
-
18
Dust with cocoa and serve with the red fruit sauce.
