Scribd Logo
Upload

Welcome to Scribd!

  • Chocolate Sponge Cake

    Uploaded by

    Jacqueline Wong Ka Ying
    18 views2 pages
    This document provides a recipe for a chocolate sponge cake that can be filled with cream and raspberries or topped with chocolate icing. The recipe serves 8 people and takes about 1 hour total to make, including a 30 minute baking time. It includes instructions for making the chocolate sponge cake from ingredients like butter, eggs, sugar, flour, cocoa powder, and baking powder. Optional recipes are provided for a cream and fruit filling using whipping cream and berries, or a quick chocolate icing made from icing sugar, cocoa powder, butter, milk, and vanilla extract.

    Original Description:

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a recipe for a chocolate sponge cake that can be filled with cream and raspberries or topped with chocolate icing. The recipe serves 8 people and takes about 1 hour total to make, including a 30 minute baking time. It includes instructions for making the chocolate sponge cake from ingredients like butter, eggs, sugar, flour, cocoa powder, and baking powder. Optional recipes are provided for a cream and fruit filling using whipping cream and berries, or a quick chocolate icing made from icing sugar, cocoa powder, butter, milk, and vanilla extract.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    18 views2 pages

    Chocolate Sponge Cake

    Uploaded by

    Jacqueline Wong Ka Ying
    This document provides a recipe for a chocolate sponge cake that can be filled with cream and raspberries or topped with chocolate icing. The recipe serves 8 people and takes about 1 hour total to make, including a 30 minute baking time. It includes instructions for making the chocolate sponge cake from ingredients like butter, eggs, sugar, flour, cocoa powder, and baking powder. Optional recipes are provided for a cream and fruit filling using whipping cream and berries, or a quick chocolate icing made from icing sugar, cocoa powder, butter, milk, and vanilla extract.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Chocolate Sponge Cake

    Fill this chocolate sponge cake with cream and raspberries, or use our chocolate icing recipe for a really rich sponge cake.
    Serves: 8 Prep time: 30 mins (including cooling time) Cooking time: 30 mins (may need 5 mins extra) Total time: 1 hr

    Ingredients
    This is our new and improved chocolate sponge cake recipe. Give it a try and let us know what you thought of it!

    For the chocolate sponge cake:


    175g (6oz) butter, at room temperature 3 eggs, at room temperature 175g (6oz) caster sugar 175g (6oz) self-raising flour 50g (2oz) cocoa powder 1tsp baking powder tsp vanilla extract

    For a cream and fruit filling:


    125ml whipping cream 175g raspberries or strawberries

    For quick chocolate icing:


    200g (8oz) icing sugar 50g (2oz) cocoa powder 200g (8oz) butter 1tbsp milk 1tsp vanilla extract

    Method

    1. Grease a 20cm (8in) cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video 2. Preheat oven to 170C (325F, gas mark 3). 3. Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins). 4. Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract. 5. Turn the mixture into the prepared tin. 6. Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean. 7. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper. 8. Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. You can decorate the top with more fruit. 9. Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.

    You might also like