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Sponge Cake (Special)

A community recipe by Dwen

Not tested or verified by Nigella.com

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Introduction

I think this recipe is very delicious personally so I recommend it to anyone that like anything chocolatey :)

Ingredients

Serves: 6-8

Metric Cups

For the Cake

220 grams self-raising flour (sifted)
2 teaspoons baking powder
220 grams margarine (or butter)
220 grams caster sugar
4 large eggs
5 drops vanilla essence
2 tablespoons warm water

For the Topping

10 grams cocoa powder
50 grams milk chocolate
125 grams icing sugar (sifted)
10 grams water (hot)

For the Cake

8 ounces self-rising flour (sifted)
2 teaspoons baking powder
8 ounces margarine (or butter)
8 ounces superfine sugar
4 large eggs
5 drops vanilla essence
2 tablespoons warm water

For the Topping

ounce unsweetened cocoa
2 ounces milk chocolate
4 ounces confectioners' sugar (sifted)
ounce water (hot)

Method

Sponge Cake (Special) is a community recipe submitted by Dwen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to gas mark 3, 325 degrees F or 170 degrees C Prepare two 14 inch (36 cm) cake tin. Lightly grease and line with silicone or greaseproof paper( also greased).

Sieve flour and baking powder together. Add all other ingredients and beat together with an electric whisk or wooden spoon till thoroughly combined. Mixture should drop easily from a spoon when tapped on the side of the bowl. If too stiff add about 2 or 3 teaspoons of water and beat again..

Bake on centre shelf for about 30 minutes. When ready, a skewer will come out clean when inserted in the middle. Leave in tins for about 1 minute, then remove by sliding a palette (or ordinary) knife around the edge. Carefully peel off papers and leave to cool on a wire tray. Let the cake cool down for around 20-30 minutes

Mix icing sugar and hot water together to make icing sugar. You may need to add more or less water/icing sugar.

Let the cake to cool for 5 minutes then add finely sliced chocolate around the edge.

Sift coco powder with the heart shaped cut out paper underneath. Leave it to set and it will be ready to be served.

Preheat oven to gas mark 3, 325 degrees F or 170 degrees C Prepare two 14 inch (36 cm) cake tin. Lightly grease and line with silicone or greaseproof paper( also greased).

Mix confectioners' sugar and hot water together to make confectioners' sugar. You may need to add more or less water/confectioners' sugar.

Let the cake to cool for 5 minutes then add finely sliced chocolate around the edge.

Sift coco powder with the heart shaped cut out paper underneath. Leave it to set and it will be ready to be served.

Tell us what you think

What 3 Others have said

Very disappointing recipe. The cake is not light and spongy. It’s heavy and greasy and doesn’t rise nicely. Sinks in the middle. Don’t waste your time making this cake.

Posted by Baker_ on 4th April 2020
I don't think this recipe is appropriate for 2 tins of the size stated and that could be the reason.

I don't like the read of this recipe either...the last 3 instructions look a bit ... confusing. What do u do with the icing sugar once made? No mention of the cocoa powder??

Posted by Occasional cooker on 2nd October 2016
my problem is that when the cake is inside the oven it rises really nice but after i've taken it out of the oven it sinks ,why is it so? can you give me the ans and also sumtimes the cake only rises in the middle but not at the sides,i'll wait for your ans, your cooking freak nepali fan

Posted by sonrisa on 12th June 2011