Table of Contents
Sieve flour, salt and baking soda together. Stir in Ovaltine and raisins. Fold in milk gently until completely combined. Pour into a lightly greased 1lb loaf tin. Cook for approximately an hour. Test with a skewer and leave to cool slightly in the tin before serving. Can be frozen in slices when cold and toasted to defrost.
It is a plain chocolate cake with a monotonous color of frosting, but when you bite into it, you will be delighted by the distinct Ovaltine flavor from both the cake and the whipped cream frosting. This cake is simple to make. One bowl, minimal mess.
In the same bowl (no need to wash), combine the Ovaltine powder, cocoa powder and icing sugar. Gently pour the whipping cream and whisk the mixture at medium-high speed using the whisk attachment until a fluffy and thick icing forms. Spread icing over the vanilla whipped cream.
Stir in Ovaltine and raisins. Fold in milk gently until completely combined. Pour into a lightly greased 1lb loaf tin. Cook for approximately an hour. Test with a skewer and leave to cool slightly in the tin before serving. Can be frozen in slices when cold and toasted to defrost.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…