BAKE CLUB
CHOCOLATE SPONGE CAKE
SERVES 10 PREP + COOK 40 MINS + STANDING
6 eggs
1 cup CSR Caster Sugar
½ cup White Wings Cornflour
½ cup White Wings Plain Flour
½ cup White Wings
Self Raising Flour 1/3 cup cocoa powder
1/3 cup raspberry jam
300ml thickened cream, whipped
CHOCOLATE GANACHE
250g dark chocolate, chopped finely
125g butter, chopped
1 Preheat oven to 180°C. Grease 2 x 20cm round cake pans, line bases with baking paper.
Using a large electric stand mixer, whisk eggs about 10 mins or until creamy. Gradually add caster sugar,
