Chocolate sponge cake

Set a fan oven at 160 °C

Cake mix

Weigh the following directly into food processor:

• 6 oz self-raising flour
• 1½ level teaspoon baking powder
• 6 oz soft margarine
• 6 oz castor sugar
  and mix in food processor for a few seconds.

Measure into a small bowl:

• 1½ heaped tablespoons cocoa powder
• 3 tablespoons boiling water
  and blend to a smooth paste.Then add:
• 3 eggs
  blend and add to mixture in food processor.

Divide equally between 2 lined and greased 7 in. sandwich tins.
Place in fan oven at 160 °C for 18 min.
Finished when firm to the touch. Remove and cool on rack.

Chocolate icing

Sift the following into a bowl:

• 3 oz icing sugar
• 1 oz cocoa powder

Weigh the following into a saucepan:

• 1½ oz soft margarine
• 2 tablespoons water
• 2 oz castor sugar
  and heat until dissolved and almost boiling.
  Add to icing sugar/cocoa in bowl and mix with wooden spoon until smooth.
  Allow to cool until it is a thickish paste.

Put some icing between the cakes and spread the rest on top.

Bon appetit

Denis Scadeng

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