Super-speedy chocolate sponge that's light and moreish.
oil or melted butter for greasing
175 g Shipton Mill plain white spelt flour
2 level tbsp cocoa powder
1 level tbsp baking powder
175 g unsalted butter, softened
175 g golden caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
3 tbsp milk
140 g chocolate spread
icing sugar to sprinkle
1. Preheat the oven to 180°C/Gas mark 4. Grease and base-line two 20-cm/8-inch sandwich cake tins.
2. Sift the flour, cocoa and baking powder into a large bowl and add the butter, sugar, eggs and vanilla. Beat well with an electric mixer for about 1 minnute until the mixture is smooth.
3. Divide the mixture between the prepared tins and smooth the surface with a palette knife. Bake in the oven for 25-30 minutes or until firm to the touch. Cool in the tin for 2-3 minutes, then turn out and finish cooling on a wire rack.
4. When the cakes are cold, sandwich together with the chocolate spread. Sprinkle lightly with icing sugar and serve.
Added by: Christine L
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.