Moist special occasion chocolate cake - Chelsea bake-off winner

• 2 cups caster sugar
• 3 cups self- raising flour
• 2 teaspoons baking soda
• 1/2 cup cocoa
• 3 eggs separated
• 2 cups milk
• 2 tablespoons malt vinegar
• 2 tablespoons golden syrup
• 2 teaspoons vanilla
• 1 1/2 cups Canola oli
• 1 egg

Combine all dry ingredients. In a large bowl beat the 3 egg whites until stiff. In a separate bowl, combine milk and vinegar, then add the rest of the wet ingredients together, including the whole egg and 3 egg yolks, and beat. Mix wet and dry ingredients together, then fold in the beaten egg whites. Pour into two well greased or baking paper- lined tins about 20- 23 cm in diameter. Bake for 25-30 minutes in a moderate oven (180C for NZ non-fan). Cool on a wire rack. To serve, pile whipped cream on one cake, place the other cake on top and frost top with chocolate icing.

Chocolate Icing
25g butter 3 tablespoons cocoa few drops vanilla essence 2 cups of icing sugar milk to mix

Melt butter, stir in cocoa & essence. Add icing sugar and stir in enough milk to make spreading consistency. Beat well til smooth.