Chocolate sponge cake
Ingredients
Cooking spray
4 x 50g eggs, at room temperature
175g (¾ cup) caster sugar
1 tsp vanilla extract or vanilla essence
100g (2⁄3 cup) self-raising flour
30g (¼ cup) cocoa powder
2 Tbsp cornflour
100g (1⁄3 cup) 50% less sugar fruit spread
1½ x 125g tubs vanilla bean flavoured dairy dessert (such as Fruche)
Icing sugar, to dust (optional)
Method
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Preheat oven to 170°C (fan-forced). Spray bases and sides of 2 x 6cm-deep, 18cm (base measurement) round cake tins with cooking spray. Line bases with baking paper.
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Using an electric mixer, whisk eggs and sugar on medium for 10 minutes or until thick and pale. Whisk in vanilla extract. Sift flour, cocoa powder and cornflour into a medium bowl.
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Add half the flour mixture to egg mixture. Using a large metal spoon, fold in until just combined. Fold in remaining flour mixture. Divide mixture between prepared tins. Bake for 18-20 minutes or until sponge springs back when lightly touched.
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Line 2 wire racks with baking paper. Turn out sponges onto racks, then turn sponges right-side up and leave for 20 minutes to cool. Put 1 sponge on a serving plate. Spread with fruit spread and dairy dessert. Top with second sponge. Dust with icing sugar, if you like, to serve.
Nutrition Info PER SERVE
606kJ, protein 4.6g, total fat 1.9g (sat. fat 0.7g), cholesterol 54.8mg, carbs 27.5g, fibre 1.1g, sodium 89.8mg. Carb exchanges 2. GI estimate medium.
