Chocolate Sponge Cake

Chocolate Sponge cake

200g          warm water
3-6g            Coffee granule
190g           Egg whites
½ Tsp         Cream of tartar
40g              Sugar

30g              Corn flour
170g            Plain flour

120g            Icing sugar, sifted
40g              Cocoa powder
1.5 Tsp       Baking powder
2g                 Salt flakes
90g              VEG oil
100g            Egg yolks

1, Pour warm water and coffee into a jag and leave it aside.

2, Whip the egg whites, cream of tartar and sugar until a stiff peak. Transfer to a bowl.

3, Place all other ingredients into a standard mixing bowl and mix well. Whip further 1 minute then fold egg whites.

4, Divide the mixture into cake tins (2 x 8 inch (20 cm) without grease but lined with a disc) and bake at 160°C for 35-40 minutes.

5, Allow to stand for 5 minutes, then place on a wired rack.
*This cake freeze well. To freeze cool completely and wrap in cling film. Remove the night before use.

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