Sarah's Spooky Chocolate Sponge Cake
by Sarah Cork
(Scotland, UK, Inverurie)
Here's a chocolaty treat for Halloween with a yummy filling.
1 cup (110 grams) self raising flour, sifted
1/4 cup (25 grams) cocoa powder
1 level teaspoon baking powder
1/4 cup (110 grams) soft tub margarine (room temperature)
1/4 cup (110 grams) caster sugar
2 large eggs
2-3 drops of vanilla essence
Pre-heat the oven to 325F degrees(170C). Two 7-inch (18 cm) sponge tins, lightly buttered and their bases lined with greaseproof paper or baking paper - these tins should be no less than 1-inch deep.
Combine all the ingredients together in a mixing bowl and whisk for about 1 minute. Divide the mixture between the two prepared tins, level off and bake on the center shelf of the oven for about 30 minutes.
When cooked leave them in their tin for about 30 seconds before turning them on a wire cooling rack.Carefully peel off the base papers, then place another wire cooling rack lightly on top and turn the right way up to cool on the second rack. This is to prevent the top from sticking to the wire.
When cool, sandwich them together with any sort of jam, cream, lemon curd, or with jam and fresh cream.
Next mix some icing sugar (enough to cover the cake but leave a little bit at the sides) and add some green food coloring and ice the cake and then add some sprinkles of your choice.