Chocolate sponge cake

INGREDINTS:

2/3 cup (100 g) plain flour

1 ½ tablespoons (15 g) cocoa powder

4 tablespoons (40 g) custard powder or cornflour

1 teaspoon baking powder

4 eggs

2/3 cup (165 g) caster sugar

1 tablespoon (20 mL) water, if required

Method:

1. Set oven at 190 ˚C. Brush or spray sponge pans with oil and line bases with baking paper.

2. Sift flour, cocoa powder, custard powder (or cornflour) and baking powder all together.

3. Separate eggs, placing whites in a bowl.

4. Beat egg whites until stiff, using an electric beater or whisk.

5. Gradually add sugar while beating, until very stiff.

6. Add egg yolks and continue beating until mixture forms a figure of eight and resembles thick cream.

7. Using a tablespoon, fold in sifted flour very lightly. If very thick, add water. Do not over mix.

8. Pour into sponge pans. Bake for 20 minutes. (Cake is baked when the impression lift by pressing lightly with a finger in the centre of the cake disappears at once.)

9. When baked, remove from sponge pans immediately and place right-side up to cool on flat surface.

10. Ice and decorate your sponge cake.