1. SPONGE CHOCOLATE CAKE
Recipe by Carlos Llerandi. 2º C
INGREDIENTS
For the sponge cake
225 g of flour
225 g of sugar
225 g of margerine
4 eggs
1 level teaspoon of baking powder
vanilla extract
icing sugar
For the filling
Chocolate cream (nocilla or nutella)
DIRECTIONS
•Preheat the oven to 180º
•Grease a baking pan with margarine
•In a mixing bowl, mix the sugar and butter together until light and fluffy.
•In a separate bowl beat the eggs
•Add the eggs, flour and baking powder to the butter mix and mix until smooth.
•Add the vanilla essence and pour it to the baking pan.
•Cook in the middle /top shelf for 20-30 minutes until golden brown and springy
in the middle to the touch
•Once cooked wait until cooled and remove it from the baking pan and leave to
cool further.
•Cut the cake into two layers and spread chocolate cream
•Assemble the cake
•Spread iced sugar over the top

2. PreHeat the
oven to 180º

3. Grease a
baking pan
with
margarine

4. In a mixing
bowl, mix the
sugar and
butter
together until
light and
fluffy.

5. In a
separate
bowl, beat
the eggs

6. Now you can
Add the
eggs, flour
and baking
powder to
the butter
mix and mix
until smooth

7. After
that, Add
the vanilla
essence.

8. pour it to
the
baking
pan

9. Cook in the
middle /top
shelf for 20-30
minutes until
golden brown
and springy in
the middle to
the touch.

10. Once cooked
wait until
cooled and
remove it
from the
baking pan
and leave to
cool further.

11. Cut the
cake into
two layers
and spread
chocolate
cream

12. Finally
Spread iced
sugar over
the top
and...
It’s ready to
eat.
ENJOY!!