Chocolate Sponge

I really felt like some chocolate this week, and I hadn't done any baking for at least three days...so I combed through my Nanna's cookbook and found this, Chocolate Sponge. It was very simple to make, I threw all the ingredients together in one bowl and popped it in the oven in no time. I then waited eagerly for the chance to deal with my chocolate craving — that's code for eat the cake. This one is on the list for simple quick cakes required at the last minute. 

It would win no awards at any Royal Agricultural Show bake-offs — I am sure there are stringent height, texture and colour requirements for sponge cakes. I suspect a domed sponge such as I cooked just wouldn't make the cut. I have since learned that making a small hollow in the centre before baking helps keep the height even. The top of the cake also cracked while being cooked, however a very liberal application of chocolate frosting dealt with this. 

There is also the small matter of the inside of the cake looking pink (or maybe I'm a little colourblind?). No, I did not add any fruit. Or food colouring. I have no idea why this discolouration would happen, but the taste of the cake didn't seem affected. So...

Chocolate Sponge

2 cups self raising flour

2 tbsp. cocoa

1 tsp. bicarbonate of soda

85g. softened butter

1 cup sugar

1 cup milk

1 tsp. vanilla essence

1 egg

pinch salt

Preheat oven to 160°

Using an electric mixer or egg beater, mix all ingredients, except the egg, together for 2 minutes. Add the egg then beat for another minute.

Pop into a greased cake tin, and cook for 25 minutes. 

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For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.