Sponge Cake (Chocolate/Coffee/etc)
Ingredients
2 Egg(s)
150 gm Caster sugar
100 gm Plain flour
2 tsp Baking powder
2 Tbsp Milk
2 Tbsp Water
2 Tbsp Butter or margarine
Flavouring of choice
Method
Pre-heat the oven to 200�C.
Melt the butter or margarine in the milk. Separate the eggs. Beat the egg whites until stiff, then add the yolks one at a time still beating. Then add the sugar gradually while continuing to beat. This can all be done in a food processor using the whisking attachment.
Fold the sifted flour and baking powder into the egg mixture and then fold in the butter mixture and the required flavouring with the water. Pour the mixture into a well greased cake tin approximately 7 inches in diameter, lined on the base with oiled grease-proof paper. Bake for 20 minutes. The cake should be springy to the touch. Turn out onto a cooling rack to cool and remove the paper from the base.
Notes
If you want to make 2 layers, divide the mixture between 2 cake tins.
For a bigger cake double the recipe. If a bigger cake tin is used you may need to cook the cake a little longer but be careful not to burn it.
Variation
Flavourings.
Chocolate: Mix 1 heaped Tbsp of cocoa with the water and an additional Tbsp of water to form a paste. I usually add this to the melted butter mixture before folding it into the rest.
Coffee: Use the water to make some strong instant coffee and proceed as per the recipe.
Orange/Lemon: Substitue the water with orange or lemon juice and add some of the zest as well.
24 Sep 2023
Shirl Seath