Two-tone butter sponge
This delightful sponge cake with a velvety crumb is an impressive dessert but easy to make - enjoy with dark chocolate sauce
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
225g butter, softened
190g golden caster sugar
3 eggs, lightly beaten
225g self-raising flour
3 tbsp milk
2 tsp vanilla
2 tbsp cocoa powder
Method
Line a 7-inch round cake tin with parchment and preheat your oven to 180°C.
Beat the butter and sugar until pale and fluffy. Slowly add in the eggs, adding a spoon of flour if the mixture begins to curdle. Add in the flour until combined.
Remove half of the mixture into a second bowl. Add the vanilla to one half and the cocoa powder to the other.
Using an ice cream scoop or large spoon, scoop some of the vanilla mixture into your prepared tin. Alternate this with the cocoa mixture. Once all of the mixture is in the tin, swirl it with a knife and tap it a few times on your work surface to remove any large air bubbles.
Bake for 35 minutes and then place a sheet of tin foil over the cake and continue baking for another 10 minutes or until a skewer comes out clean. Once cool enough to handle remove onto a wire rack to cool completely.
