Grandma Jewell's Chocolate Sponge Cake

by andy (2012-05-11 19:57:14)
Categories: Cakes

Description:
A lovely, rich, light chocolate sponge cake, perfect when covered in "posh" vegan dark chocolate, and filled with real fruit jam.

Ingredients:
Plain flour, 275g
Cocoa powder, 50g
Bicarbonate of soda, 1 level teaspoon
Baking powder, 3 1/2 level teaspoons
Soya margarine, 175g
Caster sugar, 175g
Soya milk, 300ml
Vinegar (preferably spirit) 2 tablespoons
Vanilla essence, 1/2 teaspoon


Equipment:
Large mixing bowl
Small mixing bowl
Measuring jug
Whisk or stick blender
Wooden or lastic spoon
Spatula
Wooden or plstic mixing spoon
20 cm cake tins, x2
Cooling rack

Method:
Preheat oven to 180 degrees C.
Grease the cake tins with some margarine.
Cream margarine and sugar together in a small mixing bowl.
Mix liquid ingredients together in a jug - the vinegar may make the soya milk cudle, but this is not a problem.
Mix the margarine and sugar with the liquid ingredients using a whisk or stick blender. The margarine will probably float to the surface, but this is not a problem. 
Sieve the flour, cocoa powder, bicarbonate of soda, and baking powder togeth into a large mixing bowl, then stir thoroughly to ensure even distribution of the raising agents.
Pour the liquid ingredients into the bowl with the dry ingredients, and mix thoroughly, as quickly s possible. The vinegar will react with the bicarbonate of soda to produce a foamy paste.
Quickly transfer the mixture into the cake tins, using a spatula to spread it evenly - with less mixture in the centre to prevent the cake from doming too much.
Bake for 20-30 minutes, and then turn out onto a cooling rack.