Name: Classic Chocolate Sponge Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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

This is a basic chocolate sponge cake recipe, ideal for layering in a celebration cake, light, fluffy and works brilliantly with gluten free flour as well!

Classic Chocolate Sponge Cake

Difficulty: Easy

Makes

servings

Prep Time

minutes

Baking Time

minutes

Total Time

minutes

This recipe makes enough for one 26 cm round cake tin, so I would recommend doubling the mixture if making a large, tall cake.

Ingredients

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

Directions

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.