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This is basically the Old School Jam and Coconut or Icing and Sprinkles Sponge, with an ounce of flour swapped out for cocoa.
7oz Self Raising Flour
8oz soft Butter
2 level teaspoons of baking powder
1 teaspoon vanilla essence
a little milk
100g butter, softened
130g icing sugar
3 tbsp cocoa powder
2 tbsp milk
heat oven to 180c and line an 8 inch square tin with greaseproof paper
Add the flour, cocoa, baking powder to a bowl and mix together.
Cream the butter and sugar together in a mixing bowl. Add the whisked eggs one at a time and continue to mix. Mix on high speed for 2 minutes to get lots of air into the mixture. Then add the vanilla essence and gradually add the flour/cocoa and baking powder mixture gradually. Mix on high for 2 minutes adding a little milk as you go to get a fluffy mixture.
Transfer mixture to the papered tin.
Bake at 180c for 35 – 40 minutes.
Cool in the tin for 10 minutes before transferring to a rack to cool completely.
For the icing. Melt the butter in a pan, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny but will thicken a little as it cools.