Killing Two Birds With One Stone

I had extra chocolate cream, from a failed meringue experiment which I won't even bother to write about, and a sponge recipe I wanted to try. Here's what I made...

Chocolate Cream Sponge Cake



Sponge Cake

INGREDIENTS
5 eggs (large)
¾ cup castor sugar
½ cup custard powder
½ cup cornflour
½ tsp bicarbonate of soda
1 tsp baking powder

METHOD
· Preheat oven to 175C

· Separate the whites and yolks, set yolks aside.

· Whisk the whites until soft peaks form, gradually adding the sugar. Add the yolks to the whisked whites, mixing until combined.

· Remove from the mixer and fold through the sieved dry ingredients.

· Transfer to the buttered and floured tin/s.

· Bake for 15-20 minutes for the small cakes or 25-30 minutes for the large.

Yield: 2 x 20cm round tins or 1 x 28cm round tin

Chocolate Cream

INGREDIENTS
125g Chocolate
30g Unsalted Butter
300ml Whipping Cream

METHOD
· Melt chocolate and butter over a bain marie and let cool.

· Whip cream and combine both together

· Sit in the fridge for an hour, use as needed.


Enjoy!