This light sponge is simplicity itself to make but make sure to beat both the egg whites and yolks to the required time for a fluffy,airy cake. The sponge can be made several days in advance, wrapped in foil and kept in an airtight container. For a truly CHOCtastic experience use raw cacao both in the sponge and the chocolate custard.
- PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
- Grease a round 23cm loose-bottomed cake tin and set aside. Sieve the flours and the cocoa powder into a bowl with a pinch of salt and set aside.
- Separate the eggs into two different bowls. Beat the yolks with half the sugar until light and fluffy. This will take around 8 minutes.
- With clean paddles, beat the egg whites for at least 5 minutes. Then add the remaining sugar and continue beating for another couple of minutes.
- Fold the egg whites into the egg yolk cream. Gradually fold the sieved dry ingredients into the mixture.
- Pour the cake mixture into the prepared tin and bake for 35-40 minutes or until the sponge is firm when pressed in the middle.
- Make sure you do not open the oven for the first half hour or your sponge will sink in the middle.
- Cool the sponge in the tin for 5-10 minutes then transfer to a wire rack.
- While the cake is baking prepare the chocolate custard. Find the recipe here .
- Wash the raspberries and blueberries. Wash the mint leaves.
- When the cake is cool enough to handle, cut it in half. Pour half the custard over the bottom half of the sponge and top with half the fresh berries. Cover with the other half of the sponge. Spread the rest of the custard on top of the sponge, then top with the remaining berries.
- Decorate with a few mint leaves and refrigerate until ready to serve.
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