Method

• Cocoa powder has a tightening effect on the cake batter, milk will loosen it slightly and bring it to the correct dropping consistency.
• Cream the fat and the sugar until fluffy.
• Add the beaten eggs slowly (in 3 parts)
• Fold in sieved flour & cocoa powder
• Stir in milk – lightly mix.
• Pour into 8” ring lined with greaseproof paper – this recipe will yield 1 x 8” round.
• Bake 140`c for 40 mins or until firm to the touch.
• If you want Vanilla sponge use 200g flour and leave the cocoa powder out.
• This recipe can be used for cupcakes – bake 140`c for approx. 15 mins.