Recipes - Chocolate Sponge Cake Recipe

Basic Baking Accessories Needed

Greaseproof paper

Electric Oven or Gas Oven

K-Beater, or hand-beater

Siever (to sieve the flour as refinement)

Measurement scale

Measurement cup

Baking tray/ baking mould/ baking tin

180 g of chocolate sponge mix

3 eggs

45 ml of fresh milk

45 g of butter (melted)

Preset oven to a temperature of 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof
sponge mix, milk and eggs in a mixer with high speed until light and about 6-7 minutes.
Turn to low speed, fold in melted butter until well blended.
Spread the batter evenly into prepared tin with lined greaseproof paper.
Bake the mixture for around half an hour or until cooked.
Remove from oven and cool completely. Ready to be used.

	Chocolate Sponge Cake Recipe

	Basic Baking Accessories Needed Greaseproof paper Electric Oven or Gas Oven K-Beater, or hand-beater Siever (to sieve the flour as refinement) Measurement scale Measurement cup Baking tray/ baking mould/ baking tin Ingredients 180 g of chocolate sponge mix 3 eggs 45 ml of fresh milk 45 g of butter (melted) Preparation Preset oven to a temperature of 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof sponge mix, milk and eggs in a mixer with high speed until light and about 6-7 minutes. Turn to low speed, fold in melted butter until well blended. Spread the batter evenly into prepared tin with lined greaseproof paper. Bake the mixture for around half an hour or until cooked. Remove from oven and cool completely. Ready to be used.

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