Chocolate-Topped Fresh Cream Sponge

Name: Chocolate-Topped Fresh Cream Sponge
Ingredients: 100 g plain flour; 1 teaspoon vanilla essence; 80 g dark chocolate, broken into pieces; 300 ml whipping cream; Butter, for greasing; 100 g caster sugar; Approximately 3 eggs (you need 160 g), beaten; 2 teaspoons caster sugar (optional); 2 tablespoons seedless raspberry or smooth plum jam (optional); 2 tablespoons seedless raspberry or smooth plum jam (optional)

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

Dad made this sponge cake on Saturdays only, as it was considered a family treat for the weekends. The light vanilla sponge with a chocolate coating is best eaten on the day it’s made, which isn’t too hard a challenge.

Ingredients

Butter, for greasing
100 g caster sugar
Approximately 3 eggs (y

Vegetarian
Cake

Method

Preheat the oven to 180°C/gas mark 4. Grease a 20cm round cake tin that is 7cm deep and line it with baking parchment.

Whisk the sugar and egg together for about 10 minutes until the mixture is light and fluffy. Sift the flour onto the creamed mixture and very gently fold it in