celebrating 130 years 1884-2014

Chocolate Sponge Cake

By Gail Jukes
Chocolate Sponge Cake
8 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 25 mins
  • Serves

    4 eggs
    1 cup Chelsea White Sugar
    2 1/2 Tbsp boiling water
    1 Tbsp Chelsea Golden Syrup
    2 tsp cocoa
    1 tsp cinnamon
    1 breakfast cup cornflour
    1 heaped tsp baking powder
    1 heaped Tbsp flour


    Seperate eggs. Beat egg whites until thick. Add yolks and beat again. Dissolve sugar in boiling water, gradually add to eggs along with the golden syrup and beat well for at least 3 minutes. Sift together all the dry ingredients and fold into mixture. Turn into 2 deep lightly greased and cornfloured sponge tins, at least 7cm deep.
    Bake at 190°C for 25 mins or until cooked.
    Cool for a few minutes in tins before turning out on to a wire rack.

    This recipe has not been tested by Chelsea Sugar.

If you like this recipe you may love these


Average Rating
(4 reviews)

It's great

it was ok

Amazing light sponge!!

Super Easy!!

Load More

Products used in this recipe

Sign in