Chocolate Sponge Cake
|Plain flour||170 Gram|
|Castor sugar||170 Gram|
|White butter||170 Gram|
|Baking powder||1 1⁄2 Teaspoon|
|Chocolate essence/Vanilla essence||1 Teaspoon|
|Cocoa powder||30 Gram|
|Dark rum||1 Tablespoon|
Cream together the butter and sugar.
Add the eggs, 1 at a time, beating well after each addition.
Sieve together the flour, baking powder and cocoa powder.
Gentlyfold in theflour mixture, rum and milk alternately.
Add the essence and fold gently.
Pourthe batter into a one litre medium ovenproof dish lined with butter paper and micro wave on 100% power for 8 minutes, till the top feels just firm.
Allow the cake to stand for 10 minutes in the oven before turning onto a wire rack to cool.
Cool the cake completely, before cutting into slices.
Store in an airtight container to prevent it from drying up.