Chocolate Sponge Cake
Ingredients: butter, icing sugar, eggs, self-raising flour, baking powder · 45 min cook time · 510kcal · ₩17,250
Ingredients
250g butter, 250g icing sugar, 4ea eggs, 250g self-raising flour, 2tsp baking powder, 약간 salt, 50g cocoa powder, 150g cream cheese, 1캔 tinned mandarin segments
Instructions
1. In a food processor, whisk together butter and icing sugar until smooth.
2. Add eggs one by one while processing to add volume.
3. Add self-raising flour, baking powder, a pinch of salt, and cocoa powder. Pulse until just combined into a batter.
4. Line a baking tray with dampened greaseproof paper and spread the batter evenly into it.
5. Bake in the oven at 180°C (350°F) for 20-25 minutes until cooked through.
6. Allow the sponge to cool on a wire rack.
7. Make the buttercream by blending butter, cream cheese, icing sugar, and a splash of mandarin juice in the food processor.
8. Cut the cooled sponge cake in half, spread a third of the buttercream on the bottom layer, and arrange drained mandarin segments on top.
9. Place the second sponge layer on top. Add cocoa powder to the remaining buttercream and whip briefly, then spread it over the top and sides of the cake.
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