BEST ROYAL JELLY RECIPES

Steps:

• Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line bases. Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining ingredients and mix until combined ––  this can be done in a mixer or by hand. Divide the cake mixture between the prepared tins. Bake in the pre-heated oven for about twenty-five to thirty minutes until well risen and shrinking away from the sides of the tin. For the icing, measure the chocolate and cream together in a bowl. Stand the bowl in a pan of simmering water and stir until just melted. Remove from the heat and allow to become cold and nearly set.  Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing, and spread the remainder on the top. Take a small palette knife and from the centre of the cake, draw large “S” shapes to give a swirl effect.

Steps:

• Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line bases. Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining ingredients and mix until combined ––  this can be done in a mixer or by hand. Divide the cake mixture between the prepared tins. Bake in the pre-heated oven for about twenty-five to thirty minutes until well risen and shrinking away from the sides of the tin. For the icing, measure the chocolate and cream together in a bowl. Stand the bowl in a pan of simmering water and stir until just melted. Remove from the heat and allow to become cold and nearly set.  Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing, and spread the remainder on the top. Take a small palette knife and from the centre of the cake, draw large “S” shapes to give a swirl effect.