Enid Blyton Chocolate Sponge Cake With Cream Filling Recipe

One food from Enid Blyton’s books that never failed to have us drooling was the chocolate sponge cake – a delicious dessert that the Famous Five, Secret Seven and girls at boarding school all enjoyed. Check out this passage from The Mystery of the Strange Bundle, which features the Five Find-Outers:

“It was a very fine tea- hot, new-made scones, sweet and buttery, strawberry jam, bread and butter, and potted salmon and shrimp paste, small ginger buns, shortbread biscuits, and, of course, the large chocolate sponge, which had a thick cream filling.”

Now, doesn’t that sound delicious?

The Story of Sponge Cakes

Sponge cake is a cake made with flour, sugar and eggs and was one of the first non-yeasted cakes to exist.

Sponge cakes can be made using a variety of ingredients like strawberries, mango and chocolate. Sponge cakes can also have a cream filling, like the ones in Enid Blyton novels.

After making your sponge cake, serve it as a dessert or have a slice with tea. 

Print Recipe

Sponge Goodness

Cream in a delicious, moist sponge cake.

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

MetricUS Imperial

Ingredients

• 170 grams unsalted butter softened
• 170 grams castor sugar
• 115 grams plain flour with a teaspoon of baking powder
• 3 eggs
• 55 grams cocoa powder
• 1 pinch Salt

For the cream

• 85 grams butter softened
• 185 grams icing sugar
• 55 grams milk chocolate

Servings MetricUS Imperial Ingredients 170 grams unsalted butter softened 170 grams castor sugar 115 grams plain flour with a teaspoon of baking powder 3 eggs 55 grams cocoa powder 1 pinch Salt For the cream 85 grams butter softened 185 grams icing sugar 55 grams milk chocolate

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat an oven to 190 C.
2. Grease and line two 20 cm sandwich tins.
3. Whisk together the butter and sugar for the cake in a bowl using a hand held mixer.
4. Sift the cocoa, flour and salt together.
5. Whisk one egg and a third of the flour mixture into the butter and sugar.
6. Repeat this twice until your batter is smooth and thick.
7. Pour the batter into the two tins and bake for 25 minutes until the cakes become springy.
8. After 25 minutes, take the cakes out of the oven and allow them to sit in the pan for 10 minutes before turning them onto a wire rack and letting them cool.
9. Make the buttercream y melting the chocolate in a microwave and allow it to cool, stirring so it stays liquid.
10. Mix half the icing sugar into the butter and then stir in the sugar and chocolate.
11. Place the buttercream in a fridge for half an hour.
12. Spread the butter cream over the base of both cakes. Press the two cakes together gently.
13. Serve and enjoy!