mummiez & daddiez magazine

This simple sponge can be eaten on its own, but is
made a more sumptuous with a few delicious
additions: vanilla and chocolate. This recipe
makes two sponges, both of which are covered in
chocolate-vanilla icing.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 25 MINUTES
Serves 6-8
Ingredients:
Easy Vanilla & Chocolate Cake
SPONGE
225g (8oz) self-raising flour
225g (8oz) butter/spread, at room
temperature
225g (8oz) caster sugar
4 medium eggs
1 teaspoon baking powder
2 teaspoons vanilla extract
ICING:
1-2 tablespoons butter/spread
100g milk chocolate, broken into squares
100g plain chocolate, broken into squares
4-5 tablespoons milk (whole or semi-skimmed)
ICING:
1 tablespoon vanilla
culinary flavouring
2-4 tablespoons icing
sugar
Preparation:
SPONGE:
Preheat the oven to 180
degrees C / gas mark 4.
Measure and sift all the
dry ingredients into a
large bowl.
Whilst the sponge cools on a wire rack, place
butter in a saucepan and melt on a low heat.
Add the chocolate and stir. As it begins to melt
add the milk and vanilla culinary flavouring.
Once the mixture is smooth and silky, add the
icing sugar and stir thoroughly. It should
thicken into a spreadable paste. If not, add a
little more icing sugar.
Spread the chocolate-vanilla icing over the
exterior of each sponge.
Can be eaten warm or allowed to cool.
MONEY-SAVING TIP 1: Use basic supermarket, self-raising
flour and basic spread (as long as it is suitable for baking).
MONEY-SAVING TIP 2: Try using granulated sugar if caster
sugar is too pricey. The cake may not be as light though.
MONEY-SAVING TIP 3: Use two tablespoons of vanilla
culinary flavouring in the sponge if you don’t want to buy
vanilla extract.
Leroy Robinson