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Based on the Victoria Sponge recipe, but as more cake batter is made by adding extra flour (also milk and yogurt), and as most ingredients are beaten together, this is a very easy cake to make that has those extra servings.
The cheese 'icing' is similar (but this time including chocolate) that we would normally spread on the top of Carrot Cake, but if we prefer we can make a cheaper version by drizzling a thick water icing (icing sugar mixed with a very little water) over the cake.
Instead of the chocolate (this can be plain, milk or white), we can change the flavour of the cake by adding the zest of an orange or a lemon, and use the fruit juice in place of the milk. Or used chopped crystallised (or stem) ginger (maybe with a bit of ground ginger added to the dry ingredients). No reason why a fruit flavoured yogurt couldn't be used instead of the 'natural' according to the flavour you wish the cake to be.
This is the sort of recipe that cake-makers might like to experiment with.
Chocolate Sponge Tray-bake: makes 15 squares
9 oz (250g) butter, softened
11 oz (300g) self-raising flour
half tsp baking powder
9 oz (250g) caster sugar
4 eggs
5fl oz (150ml) natural yogurt
3 tblsp milk
few drops vanilla extract (or other chosen flavouring)
3 oz oz (75g) chocolate, finely chopped or grated
icing:
3 oz (75g) chocolate, chopped
11 oz (300g) soft (Philly type) cheese, room temperature
4 oz (100g) sifted icing sugar
Put the butter, flour, sugar, baking powder, eggs, yogurt, milk, and vanilla extract into a bowl and beat together until free of lumps. Fold in the prepared chocolate, then pour into a greased and lined oblong baking tin (approx 8" x 9"/20 x 23cm) and bake at 180C, 350F, gas 4 for about half an hour or until risen and golden and firm to the touch. Leave to cool in the tin.
Make the icing by melting the chocolate. Blend the sugar into the cream cheese, then add the melted chocolate. Mix until smooth then leave to get cool before spreading over the top of the cake. Cut into squares and serve.
The cheese 'icing' is similar (but this time including chocolate) that we would normally spread on the top of Carrot Cake, but if we prefer we can make a cheaper version by drizzling a thick water icing (icing sugar mixed with a very little water) over the cake.
Instead of the chocolate (this can be plain, milk or white), we can change the flavour of the cake by adding the zest of an orange or a lemon, and use the fruit juice in place of the milk. Or used chopped crystallised (or stem) ginger (maybe with a bit of ground ginger added to the dry ingredients). No reason why a fruit flavoured yogurt couldn't be used instead of the 'natural' according to the flavour you wish the cake to be.
This is the sort of recipe that cake-makers might like to experiment with.
Chocolate Sponge Tray-bake: makes 15 squares
9 oz (250g) butter, softened
11 oz (300g) self-raising flour
half tsp baking powder
9 oz (250g) caster sugar
4 eggs
5fl oz (150ml) natural yogurt
3 tblsp milk
few drops vanilla extract (or other chosen flavouring)
3 oz oz (75g) chocolate, finely chopped or grated
icing:
3 oz (75g) chocolate, chopped
11 oz (300g) soft (Philly type) cheese, room temperature
4 oz (100g) sifted icing sugar
Put the butter, flour, sugar, baking powder, eggs, yogurt, milk, and vanilla extract into a bowl and beat together until free of lumps. Fold in the prepared chocolate, then pour into a greased and lined oblong baking tin (approx 8" x 9"/20 x 23cm) and bake at 180C, 350F, gas 4 for about half an hour or until risen and golden and firm to the touch. Leave to cool in the tin.
Make the icing by melting the chocolate. Blend the sugar into the cream cheese, then add the melted chocolate. Mix until smooth then leave to get cool before spreading over the top of the cake. Cut into squares and serve.
posted by Shirley at 6:23 am
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