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This simple sponge can be eaten on its own, but is<br />
made a more sumptuous with a few delicious<br />
additions: vanilla and chocolate. This recipe<br />
makes two sponges, both of which are covered in<br />
chocolate-vanilla icing.<br />
PREPARATION TIME: 20 MINUTES<br />
COOKING TIME: 25 MINUTES<br />
Serves 6-8<br />
Ingredients:<br />
Easy Vanilla & Chocolate Cake<br />
SPONGE<br />
225g (8oz) self-raising flour<br />
225g (8oz) butter/spread, at room<br />
temperature<br />
225g (8oz) caster sugar<br />
4 medium eggs<br />
1 teaspoon baking powder<br />
2 teaspoons vanilla extract<br />
ICING:<br />
1-2 tablespoons butter/spread<br />
100g milk chocolate, broken into squares<br />
100g plain chocolate, broken into squares<br />
4-5 tablespoons milk (whole or semi-skimmed)<br />
ICING:<br />
1 tablespoon vanilla<br />
culinary flavouring<br />
2-4 tablespoons icing<br />
sugar<br />
Preparation:<br />
SPONGE:<br />
Preheat the oven to 180<br />
degrees C / gas mark 4.<br />
Measure and sift all the<br />
dry ingredients into a<br />
large bowl.<br />
Whilst the sponge cools on a wire rack, place<br />
butter in a saucepan and melt on a low heat.<br />
Add the chocolate and stir. As it begins to melt<br />
add the milk and vanilla culinary flavouring.<br />
Once the mixture is smooth and silky, add the<br />
icing sugar and stir thoroughly. It should<br />
thicken into a spreadable paste. If not, add a<br />
little more icing sugar.<br />
Spread the chocolate-vanilla icing over the<br />
exterior of each sponge.<br />
Can be eaten warm or allowed to cool.<br />
MONEY-SAVING TIP 1: Use basic supermarket, self-raising<br />
flour and basic spread (as long as it is suitable for baking).<br />
MONEY-SAVING TIP 2: Try using granulated sugar if caster<br />
sugar is too pricey. The cake may not be as light though.<br />
MONEY-SAVING TIP 3: Use two tablespoons of vanilla<br />
culinary flavouring in the sponge if you don’t want to buy<br />
vanilla extract.<br />
Leroy Robinson