Mum’s Chocolate Sponge Recipe
6oz self raising flour
2 tbsp cocoa powder (Fair Trade, please)
1 tsp baking powder
6oz caster sugar (ditto Fair Trade)
3 eggs (free range)
A splosh of milk (we’re very scientific here)
My mum always uses medium sized eggs, I prefer to use large as I think it gives a moister sponge.
- Cream sugar and marge together.
- Add 2 eggs, 1 at a time, while continuing to beat the mixture.
- Add a little of the sifted dry ingredients along with the 3rd egg.
- Add the rest of the flour mix gradually, attempting not to spray it everywhere as you go.
- Add milk as required to achieve a soft mix, but one that will ‘plop not splash’ if a little is dropped from a spoon.
- Divide the mixture between 2 lined and greased 8 inch cake tins. Cook at 170 C for 20-25 minutes, or until firm to press on top, and just shrinking away from the edges of the tin.
- Very important step for anyone in a shared house whose housemate’s name starts with a V: While the cake is baking, wash up and tidy the cake preparation area.
- Cool the cake in the tin for a couple of minutes, then turn out onto a wire cooling rack.
- Make sure that there is a piece left for your housemate when eating the cake.
Variant Chocolate Sponge – Celebration Cake
I made this variation on the above recipe with help from T, for the wedding of 2 close friends. For the reception they had asked 10 people to bake cakes for distributing among the guests, which I think is a great idea.
You will need:
2x cake ingredients as above.
1 tub ready-made chocolate fudge icing.
2 packets Fair Trade dried mango slices
100g (1 bar) Green & Blacks Fair Trade milk chocolate
1 box of those little cigar-shaped rolled up biscuits, I forget what they’re called. (14 biscuits in the box I had)
- Make up 2 batches of the chocolate sponge recipe (it’s best to make 2 batches in succession rather than a double-sized batch, unless you happen to have 4 sponge tins and a very large oven. Unlike me. This is because the 2nd cake won’t be as good if it’s left sitting while the 1st one bakes).
- Soak the mango pieces in water until they are soft, then drain and puree.
- Drink the water that you drained from the mangoes.
- Melt the bar of chocolate in the microwave.
- Dip one end of each of the rolled-up biscuits into the melted chocolate. Leave them to set on grease-proof paper.
- Eat the left-over melted chocolate.
- When the cakes have baked and cooled, make 3 of the sponges into a stack, using the mango puree to stick the layers together.
- Cut the 4th sponge in half to make 2 semi-circles. Stack these separately, sticking together with the mango puree as before.
- You now have a large triple-decker cake, and a small, semi-circular, double-decker cake. Ice both with the chocolate fudge icing.
- Don’t eat all the icing that’s left over, it’ll spoil your dinner. Keep it in the fridge and pretend you’re not snacking on it. I saw that!
- Decorate the tops of both cakes with the chocolate dipped biscuits. I used 10 on the large cake, and 4 on the small cake.
- Give the large cake away at a special celebration.
- Keep the small cake to share with V, T, and me.
- Tidy up that kitchen right now before V sees the mess.