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A little twist to the traditional Victoria Sponge. Not too rich, not too dark, just a hint of chocolate and this might become a favourite in the house 🙂 Filled with homemade strawberry jam and Chantilly cream, a light dusting of icing sugar and there you go, a perfect cake for that lazy afternoon teatime treat.

Makes: 1 x 20cm/8″ Cake

Ingredients:

3 Tablespoons Cocoa Powder
3 Tablespoons Boiling Water
225g Soft Margarine/Unsalted Butter
225g Caster Sugar
4 Large Eggs
1/2 Teaspoon Vanilla Essence
225 Self-raising Flour
2 Teaspoons Baking Powder
Pinch of Salt

Method:

1. Pre-heat the oven to 170°C.
2. Grease and line two 20cm/8″ sandwich tins with greaseproof paper.
3. Dissolve the cocoa on the boiling water and let cool slightly.
4. Whisk the margarine/butter and castor sugar together until light and fluffy.
5. Add the eggs, vanilla essence, flour, baking powder and salt to the margarine/butter mixture and beat well until completely blended.
6. Divide the mixture evenly between the prepared tins and level slightly.
7. Bake in the pre-heated oven for 20-25 minutes or until a cake tester inserted in the middle of the cakes, comes out clean.
8. Leave the cakes to cool in the tins for 10 minutes, then turn out and let cool completely.
9. Fill with your choice of filling and decorate.

Enjoy with a cup of tea and good company 🙂