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J​o Seagar - Hospice Ambassador


Jo Seagar is one of New Zealand’s most popular food writers and has been the volunteer hospice ambassador since 1999
. Jo continues in her role as ambassador and Patron of Hospice NZ today.

Message from Jo Seagar to House of Travel:
"Congratulations and thank you! WOW over ten years of support for hospices throughout the country, what a milestone. Thank you so much for all you have done – raising funds, talking about hospice, volunteering your time.  We are so grateful to have you wonderful people as hospice ambassadors in each and every part of the country. I have chosen this cake especially for you as a celebration cake – you can make it square, round, decorate in layers – it is the perfect delicious canvas to let you imagination run wild.
Thank you and again and congratulations to you all.
With love, Jo Seagar"

 

C​elebration Cake - Soonafai’s Chocolate Cake

Soonafai’s huge big chocolate cake is a real winner. In fact, I judged it Best Chocolate Cake in New Zealand in a baking competition some years ago. With a few little tweaks I have been making this cake ever since for birthdays and celebrations. It is a great cake for feeding a crowd.

2 cups sugar
3 cups self-raising flour
2 teaspoons baking soda
½ cup cocoa
3 eggs, separated
2 cups milk
2 tablespoons malt vinegar
2 tablespoons golden syrup
2 teaspoons vanilla
1½ cups cooking oil
1 whole egg
whipped cream, raspberry jam, berries & icing of your choice for finishing

Preheat the oven to 180ºC. Spray two 23–26 cm spring-form tins with baking spray and line the bottoms with baking paper.

Combine all the dry ingredients. In a large bowl, preferably glass, metal or china (not plastic), beat the egg whites until stiff.

In a separate bowl, combine the milk and vinegar, then add the rest of the wet ingredients, including the whole egg and the yolks, and beat. Mix the wet and dry ingredients together, then fold in the beaten egg whites.

Pour into the prepared tins and bake for 25–35 minutes. Cool on a wire rack. When cold, carefully slice the cakes horizontally into halves so that you have four layers.

To serve, I generally fill the layers with raspberry jam, whipped cream and berries, then spread the top with chocolate icing and decorate with berries and mint sprigs.

 

Prep time 15 minutes
Cook time 35 minutes
serves 10–12

‘This recipe has been taken from Jo Seagar Bakes, Published by Random House, $55.00’