My Amazingly Soft & Moist Chocolate Sponge Cake

By foodiva

Ingredients

• 8 ounces self raising flour
• 8 ounces margarine
• 6 ounces granulated sugar
• 3 large free range eggs
• 2 teaspoons baking powder
• 1 ⁄3 cup cocoa powder (unsweetened, best quality available)
• 1 ⁄4 cup water
• confectioners' sugar, for dusting

Details

Servings 1
Preparation time 10mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

Preheat your oven to 180c & grease a 10" round springform cake tin.

Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.

In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!

Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.

Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.

Finally, mix in the water little by little.

Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.

As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.

Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.

Once the cake has cooled, give it a generous dusting of confectioners sugar.