Chocolate Sponge
Cake Recipe
Easy
Chocolate Dessert Recipe
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Serves 10
A chocolate sponge cake recipe only requires basic
ingredients.
A sponge cake is made with flour, sugar and eggs, but no
butter. This results in a cake with a
distinct light and fluffy texture when made correctly.
For the sponge cake to rise during baking, the eggs are
whisked together with the sugar until the mixture becomes very thick and creamy
(this can take up to ten minutes). The
whisking process creates tiny air bubbles which when baked expand causing the
cake to rise.
The secret to making a successful sponge cake is to gently
fold the flour into the whisked egg mixture without breaking the air bubbles.
This chocolate sponge cake recipe is quick to make and delicious with a coffee icing and
fresh cream filling.
For
the Cake
3 eggs
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 cup self raising flour
2 tablespoons cocoa powder
300ml whipping cream, beaten until thick for the filling
For the Coffee Icing
3 teaspoons instant coffee powder (granules)
2 tablespoons milk
1 1/2 cups icing sugar
1 teaspoon softened butter
Preheat
the oven to 180C (350F)
1.
Grease and line the base of a 22cm (8 inch) round cake tin.
2.
Beat the eggs in a small bowl with an electric mixer until it
becomes thick and creamy (about 10 minutes).
3. Gradually add sugar, beating until dissolved between each
addition.
4. Place the mixture into a larger bowl and fold in the dry
ingredients (which have been sifted four times).
5. Place the mixture into the prepared tin and bake for about
25 minutes or until a skewer inserted into the cake comes out clean.
6. Turn the sponge onto a baking paper covered wire rack and
leave to cool completely before decorating.
7. Once the cake has cooled split in half and spread with the whipped
cream and top with the coffee icing.
Coffee Icing
1. Place
the coffee and
milk in a small bowl and mix until dissolved.
2. Sift the icing sugar into a small bowl: stir in butter and
stir in enough of the coffee mixture to give a firm paste (add a little
extra milk if necessary).
3. Place the bowl over hot water and mix the icing sugar
until it becomes spreadable, be careful not to over heat.
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