Place all ingredients in above order into a mixing bowl fitted with a paddle. Mix for 30 seconds on slow speed. Do not overmix. Scrape down. Mix for a further 4 minutes on second speed. Do not overmix. Deposit 400g into a standard size sponge tin greased with TINGLIDE SPRAY. Bake at 170¡C for approximately 50 minutes. Cool then ice using PETTINICE RTU CHOCOLATE ICING. Leave plain or decorate in a pattern with BAKELS WHOLE GLAZED RED or sprinkle with chocolate hail.
Recipe percentages are on total batter / mix weight (100%)