CHOCOLATE SPONGE CAKE RECIPE - BBC GOOD FOOD
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
CHOCOLATE SPONGE CAKE RECIPE - FOOD.COM
Make and share this Chocolate Sponge Cake recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8 inch square or round cake pan with waxed paper.
- Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
- Beat in sugar gradually, continue beating until stiff peaks form.
- Beat in egg yolks and vanilla.
- Combine flour and cocoa and fold lightly into egg mixture.
- Spread batter in prepared pan.
- Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
- Loosen sides with a sharp knife.
- Turn out immediately onto a paper towel lined cake rack to cool.
Nutrition Facts : Calories 52.7, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 27.7, SodiumContent 68.1, CarbohydrateContent 8.8, FiberContent 0.4, SugarContent 5.7, ProteinContent 2.2
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CHOCOLATE SPONGE CAKE - BBC GOOD FOOD
From bbcgoodfood.com
Reviews 4
Total Time 40 minutes
- To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together. Dust the top of the cake lightly with the sieved icing sugar.
CHOCOLATE SPONGE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 184 calories per serving
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.
CHOCOLATE SPONGE CAKE RECIPE - MARTHA STEWART
From marthastewart.com
Reviews 0
Total Time 2 hours 55 minutes
Category Cake Recipes
- Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.
CHOCOLATE SPONGE CAKE RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 52.7 per serving
- Turn out immediately onto a paper towel lined cake rack to cool.
CHOCOLATE SPONGE CAKE RECIPE - MARTHA STEWART
From marthastewart.com
Reviews 0
Total Time 2 hours 55 minutes
Category Cake Recipes
- Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.
CHOCOLATE SPONGE PUDDING - FOOD FANATIC
From foodfanatic.com
Reviews 5
Total Time 35 minutes
Cuisine British
Calories 400 calories per serving
- Thoroughly grease the inside of two x 2 pint pudding basins. Put half of the syrup into the base of each pudding basin and put to one side. In a mixer, beat the butter and sugar with the cocoa powder. Beat in half the eggs, then half the flour. When the mixture is well combined, add the rest of the eggs and flour. The mixture should just reach a dropping consistency, but if it's too thick, add a little milk. Share the mixture between the pudding basins until each is three quarters full. Use the back of a spoon to smooth the top. Cover loosely with plastic wrap, leaving space for the wrap to inflate as the mixture rises. Place in the microwave and cook on full power for 5 minutes. Insert a skewer into the middle of the pudding - if it comes out clean then the pudding is ready. Allow to cool in the basin for 5 minutes, then turn out on to a plate. Cut into wedges and serve.
CHOCOLATE SPONGE PUDDING RECIPE | MYRECIPES
- Combine remaining sugar, salt, brown sugar, and cocoa; sprinkle over batter. Pour boiling water over topping; do not stir. Bake at 350° for 1 hour. Cool slightly; spoon into individual serving dishes. Top with whipped cream, if desired.
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