Vanilla and Cocoa Sponge Cake
Our tasty take on the traditional sponge cake! Try it out with some ice cream and enjoy what arguably is the perfect dessert!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup butter
- 1 cup sugar
- 5 eggs
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 cups self raising flour
- 4 tablespoons of unsweetened cocoa
- 6 tablespoons milk
- 2 cups icing sugar
- 2 tbsps water
- 1/2 tsp vanilla extract
Instructions
- 1
Beat the melted butter with the sugar for a few minutes till, light and fluffy. Add eggs one at a time and let them absorb in the mixture.
- 2
Add the vanilla, salt and gradually add the sifted flour. Carry on whisking to make a fluffy mix.
- 3
Grease your cake tin and sprinkle with some flour. Pour half of the mixture in it while you prepare the cocoa flavored mix.
- 4
Heat up the milk till warm to touch and dissolve the cocoa. Pour in the cocoa mix in the remaining cake mix. Stir with a spoon till the cocoa mix is thoroughly mixed in.
- 5
Use a spoon to pour out the mix into the baking tin and lightly stir to entangle the cocoa mix with the vanilla base.
- 6
Preheat oven at 175 C and bake for about 1 hour. Test if its done by slowly piercing with a thin wooden skewer. If the mix sticks on the skewer it needs to cook for a little while longer.
- 7
Let it cool down, remove from the tin and serve.
- 8
I you like to garnish the cake with glaze, then in a large bowl add all the ingredients and blend with a spoon to combine, until the glaze is smooth and and glossy. Add a little bit more hot water, if needed (the glaze should be like a thin cream). Top the cake with the glaze and even out.