Chocolate Sponge Cake

NF SFO

Ingredient	Quantity	Procedure

		Preheat the oven to 170 degC.

self raising flour	340g	Sift into a large mixing bowl.
cocoa powder	70g
baking powder	2 tsp

granulated sugar	220g	Add and mix with a fork or whisk.

soya milk or alternative	450g	Lightly mix the liquids in a jug, using a fork or whisk. Add slowly to the dry ingredients, mixing well throughout with a fork or whisk, to create a smooth, runny batter. Swipe the mixture with a spatula to remove any large air bubbles. Pour into a non-stick 9" loose bottomed cake tin.
rapeseed oil	155g
vanilla extract	10 drops
		Place in the pre-heated oven for 55-60 minutes, unitl a sharp knife pushed into the middle of the sponge comes out clean.
		Leave in the cake tin to cool for about 15 minutes before placing on a wire rack to cool completely.
		If required, make the sponge flat by cutting off any dome with a large serrated knife.

		To make a layer cake, make three sponges and fill in between with cherry jam, morello cherries and our chocolate mousse (leaving out the peaches). Finish it off with a chocolate fudge icing, and serve with soya cream.

All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards