Chocolate Sponge Cake

With all this talk of birthdays and celebrations I thought we better make a cake! I whipped this one up on the weekend – which is actually just a variation of the beloved Ginger Fluff – and it worked! Don’t you love when a winged plan comes together? I added lots of cream, as it required with the fluff, as well as jam and of course some strawberries which are cheap as chips at the moment and it was a success! You could even probs take out the cocoa and it would just be a plain sponge – I’m not sure it’s the ‘proper’ way to do it, but it works. Who doesn’t love a sponge? So nostalgic and old school….a real treat! And I can tell you…not hard! Promise.

Chocolate Sponge Cake

4 eggs
3/4 cup sugar
1/2 cup cornflour
1/4 cup Self Raising Flour
1.5 tablespoons cocoa
300 mls thickened cream (add in 1 tablespoon of sugar to sweeten)

1.Preheat oven to 180 degrees

2. Grease and line 2 x 20cm round cake tins. I add a circle of baking paper to the bottom and then just butter around the edges and it works a treat.

3. Beat egg whites until stiff, gradually add sugar first until done and then egg yolks one at a time.

4. Sift cornflour, SR flour and cocoa

5. Fold flour into egg mixture.

6. Pour even amount of mixture into prepared tins.

7. Bake approx 20 mins mixture will pull away from edge and brown a little. Place onto cooling racks in tin for a while then remove to cool on racks with the baking paper pulled off the bottom.

8. When cool, join with sweetened whipped cream and a layer of your favourite jam. Then more cream on top sprinkle with fresh berries. You could leave the top free of cream and just dust with icing sugar if you’d like too.

Chocolate Sponge Cake

A variation of a country classic, this double sponge can be layered with jam, cream and fresh berries.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Servings: 6

Equipment

  • 2 x 20cm round cake tins
  • Cake mixer
  • Sift
  • Spatula

Ingredients

  • 4 eggs separated
  • 3/4 cup caster sugar
  • 1/2 cup corn flour sifted
  • 1/4 cup self raising flour sifted
  • 1.5 tablespoons cocoa sifted
  • 300 mls thickened cream whipped and sweetened with sugar

Instructions

  • Preheat oven to 180 degrees
  • Grease and line 2 x 20cm round cake tins. I add a circle of baking paper to the bottom and then just butter around the edges and it works a treat.
  • Beat egg whites until stiff, gradually add sugar first until done and then egg yolks one at a time.
  • Sift cornflour, SR flour and cocoa
  • Fold flour into egg mixture.
  • Pour even amount of mixture into prepared tins.
  • Bake approx 20 mins mixture will pull away from edge and brown a little. Place onto cooling racks in tin for a while then remove to cool on racks with the baking paper pulled off the bottom.
  • When cool, join with sweetened whipped cream and a layer of your favourite jam. Then more cream on top sprinkle with fresh berries. You could leave the top free of cream and just dust with icing sugar if you'd like too.

What’s your memories of an old school sponge like this?
Mock cream from the bakery?
Or home made and fresh from family in the country?
I could eat these every single day!

Comments

  1. my mum made the most delicious sponge cakes, gosh I miss them.
    Dad preferred vanilla, I loved chocolate so she would often make two and layer them alternately.
    We were either both happy or both disappointed, I don’t remember now.
    Mine are always more like a Frisbee prototype, guess I’m just not a good cook
    Maybe I’ll try yours when we get off this damn FODMAP diet.
    cheers Kate

  2. This makes it look so easy – all those GBBO contestants tossing their sponges in the bin have intimated me! Thank you.

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