Sunday, February 14, 2016

The Case of the Collapsing Sponge...

Why is it that when you want to be impressive, everything goes belly-up? I decided to break with chocolate cake tradition and make a choc chip 'plain' sponge for Valentine's Day. But the centre didn't cook so I had to get a scone cutter and cut it out and improvise. All went well in the end, but still, how irritating!! I think maybe I should have put it in the top of the oven rather than the bottom. Anyway, it tasted fine in the end, and it looked grand too, which is all that matters.
You will need a 20cm (8in) springform tin.

Choc chips going in
You can see the dip in the middle
The finished article - not too bad, all things considered
Served with Alpro soy lemon and lime yogurt


175g butter, softened
175g caster sugar
3 eggs, beaten
175g self-raising flour, sifted
50g of dark choc chips


strawberries (rinsed, dried & chopped in fours)
50g dark choc
5g icing sugar


·        Line the base of the tin with greaseproof paper and grease the sides with some butter
·        Preheat oven to 180C
·        Cream the butter in a large bowl or in an electric food mixer until soft
·        Add the sugar and beat until the mixture is light and fluffy
·        Add the eggs slowly into the sugar and butter mixture, beating well between each addition
·        Sift the flour into the bowl on top of the egg mixture and fold in gently using a spatula
·        Mix through the choc chips
·        Scrape mixture into the tin and put in the oven for about 25 minutes
·        Press down lightly on the top of the cake, if the cake springs back, it's done (mine was still wobbly and spent another 10 mins in the oven, being watched closely)
·        Once the cake has cooled, melt the chocolate in a bowl over hot water and mix through the icing sugar
·        Spatula the choc icing onto the cake and decorate with strawberries
·        To create my strawberry volcano-effect (ahem!) take the middle out with a scone cutter or glass and fill with chopped strawberries.