- The process for the Sponge:
- 225g Butter or Margarine (8oz)
- 225g Caster Sugar (8oz)
- 4 Medium Eggs
- 175g Self-Raising Flour (6oz) Sieved
- 50g Cocoa Powder (2oz)
- The process for the Filling:
- 75g Butter (3oz)
- 175g Icing Sugar (6oz) plus extra to dust
- 45g Cocoa Powder (3 tbsp)
- About 10ml Milk or warm water
STEP 1
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
STEP 2
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
STEP 3
Fold in the remaining flour and the cocoa powder with a metal spoon.
STEP 4
Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.
STEP 5
Remove from oven and leave to cool before turning out onto a cooling rack.
STEP 6
Filling - To make the butter icing, place the butter in a bowl and beat until soft.
STEP 7
Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable.
STEP 8
Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.
STEP 9
Dust the top of the cake lightly with the sieved icing sugar.
Products used to make this recipe
Swan 800W Retro Stand Mixer
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Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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