Chocolate sponge cake with fresh whipped cream

Chocolate sponge cake with fresh whipped cream
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 451.3
  • Total Fat: 33.1 g
  • Cholesterol: 153.0 mg
  • Sodium: 75.9 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.2 g

View full nutritional breakdown of Chocolate sponge cake with fresh whipped cream calories by ingredient


Delicious chocolate sponge for special occasions Delicious chocolate sponge for special occasions
Number of Servings: 12


    4 eggs (weigh them in the shells), then:
    equal weight as eggs of:
    self-raising flour
    (if making cake as chocolate then substitute roughly 1/5 of flour for cocoa powder)
    1tsp vanilla essence
    300ml tub of fresh whipping cream


If not making this cake as chocolate cake ensure that you use equal amount of flour to sugar and butter. This cake can be made as a classic victoria sponge ( add a layer of jam before putting the cream on), or a flavoured sponge such as coffee & walnut using 1/2 cup of strong black instant coffee and 100g chopped walnuts, or St Clements - replace vanilla essence with orange essence or flavouring and make a lemon glace icing, decorate with candied peel.


Cream butter til smooth then beat in sugar until soft and fluffy, add eggs one at a time and beat after each addition. If mixture looks like it will curdle then add a spoon of the flour. Beat in the vanilla essence. Add flour gradually, stirring in well. (If doing chocolate version previously sift cocoa into flour and ensure they are well mixed.)
Once all ingredients are combined check consistency, if the batter drop off spoon when loaded with big dollop and held over the bowl it is a good "dropping consistency" and ready. If it doesn't, keep stirring and add 1 - 2 spoons of milk to get the right consistency.
Share the batter equally between 2 greased and base lined 20cm cake tins, level the top with a knife and bake at 180c for 25 - 30 mins until a skewer comes out clean when inserted into centre of sponge.
Leave to cool in the tins for 5 mins then turn out onto a wire rack to cool. One of the sponges should be face down (bootom sandwich), the other face up (top sandwich).
Just before serving, whip the cream, place the bottom sandwich on your serving plate/cake board and spread the cream thickly on top using a palette knife. Place the top top sandwich over. Decorate with candles/dusting of icing sugar/fruit whatever you fancy

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user DEADNETTLE.