Chocolate Cake

125g unsalted butter

1 cup caster sugar

1 egg

2 teaspoons vanilla essence

1/3 cup cocoa powder

1 teaspoon baking powder

1-1/2 cups self-raising flour

3/4 cup cream

 

1. Preheat oven to moderate 180 degree C. Brush a deep 20 cm round cake tin with melted butter or oil, line base with paper; grease the paper.
2. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add egg and vanilla essence; beat for 1 min on medium speed or until well combined.
3. Add the sifted dry ingredients and cream to bowl. Beat on low speed for 1 min or until just combined. Beat 2 mins on high spped until smooth.
4. Spoon mixture into prepared tin; smooth surface. Bake for 55 mins or until skewer comes out clean when inserted in centre of cake. Turn onto wire rack to cool.

Note : Ice with choclate glace icing and decorate, if desired, with flaked chocolate and a dusting of icing sugar.

 

Victoria Sponga

125g unsalted butter, chopped

1/2 cup caster sugar

3 eggs, lightly beaten

1 cup self-raising flour

1 teaspoon baking powder

1/2 cup strawberry jam

icing sugar

 

1. Preheat oven to moderate 180 degree C. Brush two shallow 20 cm round sandwich tins with melted butter or oil. Line base with paper; grease paper.
2. Using electric beaters, beat unsalted butter and sugar in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
3. Add the sifted dry ingredients to bowl. Beat on low speed for 30 seconds, then high speed 1 min or until the mixture is thick and creamy.
4. Pour mixture evenly into prepared tins; smooth surface. Bake 20 mins or until sponge is lightly golden and shrinks from side of tin. Turn onto wire rack to cool.
5. Spread top of one cake layer with jam; top with remaining layer. Dust lightly with icing sugar before serving.

Note : For a lighter sponge, sift flour three times before combining with the remaining ingredients. Sponge cakes are best eaten the day they are made. Keep in a cool, dry place until ready to serve.