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for the chocolate sponge cake
130g plain flour
35g cocoa
20g cornflour
6 free range organic eggs
160g caster sugar.
a knob of butter, for greasing
some extra flour, for the baking tin
optional
250ml double cream
2 tablespoons caster sugar
chocolate ganache
Today a basic recipe for chocolate biscuit (or sponge cake) on snazzie. This is a versatile recipe because you can make a delicious chocolate cake with little effort, suitable for any occasion. Or, for example, fondant fancies, a small tea cake that the British love. They are rarely missing at a high tea :) But then bake this cake in a rectangular baking tin.
How to make chocolate sponge cake
Heat a small layer of water in a saucepan.
Weigh and then sieve the flour, corn flour and cocoa.
Stir it all together and then set it aside for now.
Break the eggs into a large bowl and add the sugar.
Beat the eggs lightly.
Place the bowl on the pan with boiling water.
Beat the eggs for approximately 2 - 3 minutes.
Turn off the heat and pour the eggs in a mixer
Beat the eggs in 10 minutes pale and frothy.
Grease the baking tins well, using some butter.
Place baking paper on the bottom and dust with flour.
Fetch the bowl with the eggs.
Preheat the oven to 200°C / 180°C Fan
Gently fold the sifted flour mixture into the egg mixture.
Make very sure you do not whip the air out of the mixture.
Then divide the batter evenly over the two tins.
Make sure the batter is even.
Bake the cakes for 10 minutes.
Turn the oven to 180°C/160°C
Bake the cake for 20-25 minutes.
Check whether the cake is done by pricking a skewer in the middle and let it cool in the tin first, then on a wire rack
Fill the cake with whatever you like, fruit, ganache and/or whipped cream.
Finish the cake with chocolate ganache, whipped cream or buttercream.
Tomorrow we will show you how we make an Easter Nest from this cake!