CHOCOLATE SPONGE CAKE
Die ene kan nie flop nie.
200 grams butter (I used salted butter)
200 grams sugar (I reduced to 175 grams)
200 grams flour 1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste Preheat oven to 180 degrees Celsius. Grease a 9- inch square tin. Using an electric mixer, cream butter and sugar together until light and fluffy, 6 to 7 minutes, on medium-high speed.
Sift in flour and baking powder and fold with a spatula until just mixed. Stir in eggs and vanilla and then cocoa paste.
Transfer cake batter into tin and bake for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cake cool in tin on a rack. Slice into squares and serve.
TIP If top of cake looks like it will get burnt, cover the top with a piece of aluminium foil and continue baking until the cake is done.
Inga Titus
