How to Prepare Award-winning Chocolate Sponge Cake

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The ingredients needed to make Chocolate Sponge Cake:

1. Make ready For the pastry
2. Prepare 460 g self raising flour
3. Get 115 g butter
4. Prepare 115 g cookeen
5. Take 2 tbsp caster sugar
6. Make ready 200 ml cold water (approx)
7. Take For the sponge mixture
8. Prepare 340 g Stork (margarine)
9. Prepare 340 g self raising flour
10. Get 340 g caster sugar
11. Prepare 3 eggs
12. Get Drop milk (if needed)
13. Make ready Jam layer
14. Make ready 300 g seedless Raspberry jam
15. Take Topping
16. Take 200 g milk chocolate

Steps to make Chocolate Sponge Cake:

1. Preheat oven to 180C/160C fan assisted. Grease large baking tray with butter and start pastry by adding flour and caster sugar to a big bowl and rubbing the butter and cooking fat into the mixture until its like a breadcrumb texture.
2. Create a well in the middle and add cold water gradually until pastry looks and feels right. Bring together in a ball then flour surface and hands. Using rolling pin, roll out thinly to cover baking tray then roll back on rolling pin to lift and unload into baking tray. Patch up any holes. You will not need all the pastry for this depending on your baking tray.
3. Break jam up in a bowl then spread evenly on top of pastry then move onto your sponge cake mixture.
4. Mix the butter and sugar together well before gradually adding eggs and flour until all combined. Add a little milk to loosen the mixture to allow for easier spreading. Then spread evenly on top of the jam.
5. Put cake in oven for 45-50 minutes or until fully cooked. Allow to cool. Then melt chocolate in ovenproof bowl over boiling water (don’t allow bowl to touch water) and spread evenly on top of cake. Thank me later.

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