Ingrédients pour Chocolate Sponge
- 115g (1/2 cup) unsalted butter
- Golden Syrup
- 1 large egg
- 170g (1 1/2 cups) granulated sugar
- Cocoa Powder
- 170g (1 1/2 cups) all-purpose flour
- 2 tsp baking powder
- Vanilla Essence
- 60ml (1/4 cup) milk
- 1 tsp baking soda
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Comment préparer Chocolate Sponge
- Preheat your oven to 190°C (375°F). Grease and flour a 9-inch round cake tin.
- Melt 115g (1/2 cup) unsalted butter in a saucepan over low heat. Stir in 115ml (1/2 cup) golden syrup until combined.
- In a large bowl, whisk together 1 large egg and 170g (1 1/2 cups) granulated sugar until light and fluffy.
- In a separate bowl, sift together 170g (1 1/2 cups) all-purpose flour, 40g (1/3 cup) unsweetened cocoa powder, and 2 tsp baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Stir in 1 tsp vanilla extract.
- In a small bowl, dissolve 1 tsp baking soda in 60ml (1/4 cup) milk. Add this to the batter and mix until incorporated.
- Pour the batter into the prepared cake tin and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, fill with whipped cream and dust with icing sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
428g
Fat
177g
Carbs
75g
