Cinnamon Sponge with Cherries and Chocolate
Recipe by Gemma Plunkett
Makes: 2 x 20cm cakes
Ingredients:
- 6 small eggs (660g dozen), at room temperature
- ¾ cup caster sugar
- 1 cup self-raising flour
- 1 tbsp cornflour
- 1 tsp cocoa powder
- 2 tsp ground cinnamon
- 1 heaped tsp butter, melted with 4 tbsp boiling water
- Pinch of salt
- 1 tsp vanilla extract
To serve
- 400ml thickened cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 300g cherries, pitted and halved
- 50g dark chocolate
Method:
-
Preheat the oven to 160°C fan-forced. Grease and line two 20cm cake tins with baking paper.
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Place the eggs, caster sugar, salt and vanilla in the bowl of an electric mixer and beat on high speed for 15 minutes, until thick, pale and voluminous.
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Sift the self-raising flour, cornflour, cocoa powder and cinnamon together four times. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the air. Combine the melted butter and boiling water. Pour it around the edge of the bowl, then gently fold it into the batter until just incorporated.
-
Divide the mixture evenly between the prepared cake tins and bake for 22 minutes, or until the sponges are set and spring back lightly when touched.
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Allow the cakes to cool in their tins for 5 minutes, then turn out, remove the baking paper and leave to cool completely on a wire rack. Whip the cream with the vanilla and icing sugar until soft peaks form. Top one cooled sponge with whipped cream, halved cherries and finely grated dark chocolate.
Note:
This recipe makes two cakes. Sponge cakes freeze beautifully, so you can enjoy one now and wrap the other well to freeze for later. It will take around 30 minutes to defrost at room temperature, ready for topping with cream, cherries and chocolate.
