Ingredients

• 1 cup milk
• 1 tablespoon vinegar
• 1 1/2 cups plain flour
• 1 pinch salt
• 1/2 cup cocoa
• 1 1/2 teaspoons bicarbonate of soda
• 1 1/4 cups caster sugar
• 185g butter (melted)
• 1 teaspoon vanilla
• 2 eggs (lightly beaten)

Optional:

• 250g thickened cream
• 12 strawberries

Method

1. Grease and line the base of two 23cm round shallow cake tins with greased greaseproof paper.

2. Set oven temperature to 180°C

3. Sour milk by adding the vinegar, stir well and set aside.

4. Sift the flour, salt, cocoa, bicarb soda and sugar into a mixing bowl.

5. Pour in the melted butter and half the milk and beat well for 3 minutes.

6. Add the vanilla essence, the remaining soured milk and eggs and beat for 2 minutes.

7. Pour into the prepared tins and bake for 35 minutes or until cooked.

8. Allow to cool in the tins for 5 minutes, then place on a wire rack to cool.

9. When cold, sandwich with whipped cream and decorate with cream and strawberries.