Quick and easy chocolate sponge cake

    50 min

    You can't beat a classic cake - and pleasing chocolate sponge cake makes a wonderful make-ahead dessert for special occasions.


    25 people made this

    Serves: 10 

    • 6 large eggs
    • 150g caster sugar
    • 100g self-raising flour, sifted
    • 50g cocoa powder, sifted
    • 100g icing powder, more for dusting
    • 50g butter, at room temperature

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4. Lightly grease two 23cm (9 in) cake tins and line the base with greased non-stick baking parchment.
    2. Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick. Carefully fold in the sifted flour and cocoa powder. Pour the mixture into the prepared tins.
    3. Bake for 25 to 30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool completely and peel off and discard the parchment.
    4. Combine the icing sugar and butter and beat until thick and creamy. After you have prepared the icing butter spread it along the top of one of your sponges and attach them both together using this layer. Dust with icing sugar then slice and serve.

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