A classic bake that's sure to impress.
You will need:
-150g caster sugar-
-150g dairy-free butter, such as Vitalite or Pure Spead-
-1 large egg-
-125g self-raising flour-
-25g cocoa powder-
-1 teaspoon of baking powder-
Method:
1) Preheat the oven to 180°C and measure out your ingredients.
2) Grease and line two standard sponge cake tins.
3) Into a mixing bowl, combine the butter, sugar and cream until they are lighter in colour. You'll know they're mixed when you cannot feel the sugar under the spoon.
4) Crack and add the egg, mixing well until combined.
5) Sieve the cocoa powder, flour and baking powder into the wet mix in stages, folding the mixture gently to create maximum airiness.
6) When all of the wet and dry mixture is folded together, spoon the mixture into the two tins and spread evenly, ensuring there are no gaps.
7) Bake in the oven for 15 minutes, until the skewer comes away clean, and the sponge is springy to the touch.
8) Take out of the oven, and leave to cool on a cooling rack for 10 minutes before removing from the tin.
9) Remove the cakes from the tin and leave to cool completely before icing.
Voila!
Once iced, display for everyone to admire, and more importantly to enjoy! They'll never know how beautifully simple a creation this is!
xoxox
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