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Chocolate Sponge Cake

Chocolate Sponge Cake

perfect for sharing
4.5(4)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
1177 kcal
Protein
: 
17.1g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 pouch(es)

Chocolate Cake Batter

(Contains: Wheat, Cereals containing gluten, Egg, Milk May be present: Mustard, Soya)

50 grams

Cream Cheese

(Contains: Milk)

50 grams

Icing Sugar

Energy (kJ)4925 kJ
Energy (kcal)1177 kcal
Fat42 g
of which saturates11.1 g
Carbohydrate181 g
of which sugars117.3 g
Dietary Fiber5.4 g
Protein17.1 g
Salt2.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Oven dish
•Sieve
•Whisk
•Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 190°C/170°C fan/gas mark 5.
  • While the oven is heating, add the cream cheese and 3 tsp icing sugar to a bowl.
  • Whisk vigorously until smooth, 1 min.
Bake the Cake
2
  • Line an oven dish (approx 30x20cm) with baking paper. Pour the cake batter into it.
  • Pop onto the middle shelf of your oven to bake, 35-40 mins. You'll know it's done when the middle has set and a toothpick inserted into the centre comes out with no uncooked batter on it (a few crumbs are okay).
  • Remove the cake from the oven and leave to cool completely.

TIP: You can refrigerate to cool it quicker. 

Sprinkle and Serve
3
  • After cooling, cut the cake into squares of desired size.
  • Place the cream cheese frosting in a piping bag and drizzle over the chocolate cake squares.
  • If you prefer, spoon the frosting on top.
  • Put the remaining icing sugar (as much as you'd like) in a sieve and sprinkle over the sponge cake.
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