Ingredients
Chocolate sponge
egg
4pc
sugar
170g
5.95oz
0.68cup
11.39tbsp
flour
150g
5.25oz
0.60cup
10tbsp
cocoa
30g
1.05oz
2tbsp
baking powder
1tsp
boiling water
4Tbs
vegetable oil
3Tbs
Soaking
water
80ml
2.64fl oz
0.32cup
5.36tbsp
sugar
40g
1.40oz
2.68tbsp
Additionally
nutella
180g
6.30oz
0.72cup
12tbsp
fresh strawberries
200g
7oz
0.80cup
13.40tbsp
Method
Chocolate sponge
The calculation is for a 18-20cm (7.10-7.90 inch) baking tin.
- Whip the eggs with sugar until fluffy white mass (10 minutes with a hand mixer).
- Sift the flour, cocoa and baking powder in two stages, mix gently with a spatula.
- Add boiling water and vegetable oil, and stir.
- Bake the sponge at 338F (170C) for 30 minutes. Check for readiness with a skewer.
Soaking
Combine the components in a saucepan, and boil until sugar dissolves. Cool.
Assembly
- Cut the sponge into 3 cake layers.
- Soak each sponge, and grease with Nutella.
- Lay out slices of chopped strawberries.
