This is a basic chocolate cake sponge, ideal for layering in a celebration cake, light, fluffy and works brilliantly with gluten free flour as well!
Classic Chocolate Sponge CakeDifficulty: Easy
This recipe makes enough for one 26 cm round cake tin, so I would recommend doubling the mixture if making a large, tall cake.
6 oz self raising flour
6 oz fine caster sugar
6 oz butter, unsalted (cold and cubed)
3 free range eggs
4 tbsp fair trade cocoa powder, unsweetened
1/2 tsp baking powder
- Preheat the oven to 180 degrees C (fan) and grease and line a 26cm round cake tin.
- To make the batter cream together the butter and sugar until smooth and pale in colour. Add the eggs and beat until fully incorporated .
- Sift in the flour, cocoa and baking powder and fold into the wet mixture a little at a time until a silky batter forms. There should be no lumps however avoid over mixing.
- Evenly spread the batter into your prepared tin and bake for approximately 20-25 minutes (maybe longer depending on your type of oven) until a skewer poked into the centre comes out clean. Leave to rest in the tin before transferring to a wire rack to cool completely.