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Having + Eating Cake. Mmmmm cake. February 26, 2009

Filed under: Recipes — purplesteph @ 10:03 pm
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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)

6oz margarine

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.


  1. Cream sugar and marge together.
  2. Add 2 eggs, 1 at a time, while continuing to beat the mixture.
  3. Add a little of the sifted dry ingredients along with the 3rd egg.
  4. Add the rest of the flour mix gradually, attempting not to spray it everywhere as you go.
  5. Add milk as required to achieve a soft mix, but one that will ‘plop not splash’ if a little is dropped from a spoon.
  6. 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.
  7. 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.
  8. Cool the cake in the tin for a couple of minutes, then turn out onto a wire cooling rack.
  9. Make sure that there is a piece left for your housemate when eating the cake.

Variant Chocolate Sponge – Celebration Cake

1 large cake = 10 slices of chocolate extravagance.

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)

  1. 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).
  2. Soak the mango pieces in water until they are soft, then drain and puree.
  3. Drink the water that you drained from the mangoes.
  4. Melt the bar of chocolate in the microwave.
  5. Dip one end of each of the rolled-up biscuits into the melted chocolate. Leave them to set on grease-proof paper.
  6. Eat the left-over melted chocolate.
  7. When the cakes have baked and cooled, make 3 of the sponges into a stack, using the mango puree to stick the layers together.
  8. Cut the 4th sponge in half to make 2 semi-circles. Stack these separately, sticking together with the mango puree as before.
  9. You now have a large triple-decker cake, and a small, semi-circular, double-decker cake. Ice both with the chocolate fudge icing.
  10. 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!
  11. Decorate the tops of both cakes with the chocolate dipped biscuits. I used 10 on the large cake, and 4 on the small cake.
  12. Give the large cake away at a special celebration.
  13. Keep the small cake to share with V, T, and me.
  14. Tidy up that kitchen right now before V sees the mess.
1 small cake = 4 perfectly sized slices of yumminess

1 small cake = 4 perfectly sized slices of yumminess


3 Responses to “Having + Eating Cake. Mmmmm cake.”

  1. kicking_k Says:

    I love your “splosh of milk”. My granny’s recipes, as handed down to my mum, are a bit like that: “some flour”, or “six fl. oz of cream (a little more is better)”. She was a wonderful cook herself.

    There’s a note at the beginning of “Nanny Ogg’s Cookbook” which says that all the quantities have been translated from granny-type units, and adjusted to take account of “some flour” clearly being bigger than “some pepper”.

  2. purplesteph Says:

    Ah yes, the redoubtable Nanny Ogg. Inventor of recipes that had to be Bowdlerised so as no to make anyone’s wife laugh…

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