Chocolate Sponge Cake

Chocolate Sponge cake

Ingredients A
 4 egg yolks
75 gm corn oil
75 gm water
130 gms self raising flour
20 gm cocoa powder

Ingredients B
 4 egg whites
100 gm sugar

Method: Mix ingredients A till smooth.

Beat ingredients B till stiff peak. Mix the 1/3 of the meringue into the batter and lightly mix with hand whisk and follow the same until all the meringue mix in and no white strips. Then pour into a 10 x 10 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. 



Let the cake cool awhile and cut into half. Let the cake sit in the fridge for  half an hour then take out and apply the buttercream on top and in the layer and sprinkle chocolate rice chip and then put back to fridge for minimum 30 minutes before slicing. 


Happy Baking
Kelly's Kitchen