Delectable Chocolate Sponge by Shirley Brown
Cakes and Tarts
Why this recipe is special:
This was our family favourite. When my mum started making this we would wait in anticipation for the final product. She was a brilliant cook and baker - but this took the cake!!
Serves: 10
Ingredients:
4 Eggs
6oz Sugar
4 1/2oz Flour
1 tablespoon Cornflour
1 teaspoon Hansells Baking Soda
2 teaspoons Hansells Cream of Tartar
2 Tablespoons of Butter
1 Tablespoon Milk
1 heaped Tablespoon of Cocoa
Method:
Step One:
Heat the butter and milk in a saucepan. In a cup mix the Cocoa with 3 Tablespoons of water and add this to the mixture in the saucepan. Bring all to boiling point.
Step Two:
Beat Eggs and sugar until light and fluffy. Sift in flour, cornflour, Cream of Tartar and Baking Soda. Stir with a wooden spoon until mixed. Then add the mixture from the saucepan. Place in 2 x 8" round tins ad bake in oven at 375 deg for 20 minutes.
Step Three:
Sandwich together with whipped cream (when sponges are cooled)
Step Four:
Ice with a thin layer of Butter Icing which can be made with Icing Sugar and melted butter with a touch of milk and flavour with a small teaspoon of Hansells peppermint essence. Allow this to dry
Step Five:
Once the Butter Icing is dry then ice with Chocolate Icing.
