Easy Chocolate Sponge Cake

Homemade chocolate biscuit cake and dark chocolate segments on a white plate

Easy Chocolate Sponge Cake

Premium ingredients are essential for a light airy sponge. This recipe is for an 8inch sponge, two layers to be exact to sit together.  Victoria sponge is great for a one tiered cake, with multiple layers.  If you want tiered cakes I would recommend a Maderia cake mix.

Different sizes of cakes

For 6 inch reduce 2oz of each ingredient reduce eggs to 3

For 10 inch add an extra 2oz of each ingredient plus 1 egg

For 12 inch add an extra 4oz of each ingredient plus 2 eggs

Note re warm boiled water this should be 1 Tablespoon per 4oz’s of mix

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Easy Chocolate Sponge Cake

Easy Chocolate Sponge Cake

By January 25, 2018

Victoria Sponge Cake - 8 inch mix

Oven temperatures

Fan Assisted  - 140 Centigrade

Gas Mark 1

Normal electric ovens 275 Fahrenheit

  • Prep Time : 15 minutes
  • Cook Time : 40 minutes
  • Yield : 8-16

Instructions

  1. Place Castor Sugar and Margarine into a mixer bowl, blend until light and fluffy.
  2. Add eggs one at a time only add the next egg when egg one is incorporated.
  3. If mix starts to curdle, add a tablespoon of the flour from your weighed out ingredients.
  4. Now add flour and the Cocoa Powder and fold in, do not mix in. If you mix in you will knock the air out.
  5. Add warm boiled water.
  6. Now divide your mix between 2 x 8inch sandwich pans - use good quality pans.
  7. Pop both layers into the oven at the same time, one on each shelf and bake for approximately 30-40 minutes on low.
  8.  Test with a cake test to see if its baked.

Credits:Carol @ Sugar and Crumbs

Easy Chocolate Sponge Cake
Homemade chocolate biscuit cake and dark chocolate segments on a white plate
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