Eggless Honey Chocolate Sponge Recipe

This delectable sponge cake is rich and chocolaty and is flavored with honey. This recipe of eggless chocolate and honey sponge is sure to get your taste buds buzzing!
Eggless Honey Chocolate Sponge/div>
submitted by frutilady at ifood.tv

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientInterest Group,

Ingredients

 Self raising flour8 Ounce
 Hot water14 Tablespoon
 Cocoa2 Tablespoon
 Honey1 Tablespoon
 Sugar3 Ounce (fine quality)
 Butter3 Ounce
 Salt1⁄4 Teaspoon
 Vanilla/Grated lemon zest1 Teaspoon
 Milk1 Cup (16 tbs)
 Icing sugar2 Tablespoon
 Cocoa1 Tablespoon
 Cornflour1 Tablespoon

Nutrition Facts

Serving size

Calories 277 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 25.7 mg

Sodium 435.9 mg18.2%

Total Carbohydrates 43 g14.5%

Dietary Fiber 2.7 g10.6%

Sugars 17.6 g

Protein 5 g9.8%

Vitamin A 5.9% Vitamin C 0.02%

Calcium 13.9% Iron 11.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 325° F (Gas 2)
2. Grease two 8-inch square or round cake tins with oil.

MAKING
3. Into a large bowl, sift dry ingredients together and keep aside
4. Stir honey into the water.
5. Melt the butter and mix with the liquid.
6. Add liquid to dry ingredients and mix quickly but lightly.
7. Pour the batter into the greased tins.
8. Bake on middle level of preheated oven, until spongy to touch, about 20 to 25 minutes.
9. Let the cakes cool in the pan for 10 minutes then invert onto a wire rack.

FINALIZING
To make the chocolate glaze
10. Blend cornstarch is a little cold milk.
11. In a saucepan, boil the milk and stir in the sugar and cocoa.
12. Add a few spoons of the hot milk mixture to the corn starch mixture then blend into the hot milk in the pan. Cook on medium flame, stirring, until the mixture is thick and glossy.

SERVING
13. Sandwich the two cakes with the chocolate glaze and pour the remaining over the top.
14. Cut into squares or wedges and serve cake as a dessert or as a teatime treat.
15. Serve the cake warm or cold.

TIPS
For a plain sponge omit the cocoa and vanilla essence and add the grated rind of a lemon to the dry ingredients and mix.
You can spoon the batter into small flan cases for small flans.
When cold, dip them in chocolate syrup and roll in coconut.
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