The quickest way to lift a plain vanilla sponge to a higher level and turn it into a sublime marvellous choc-nut cake is to chop up and add two Cadbury’s Lunch Bars! Tasting is believing!
300 ml cake flour
250 ml sugar
15 ml baking powder
pinch salt
125 ml oil
125 ml water
5 ml vanilla essence
4 large eggs, separated
2 x 55 g Cadbury’s Lunch Bar, coarsely chopped
Chocolate Topping
100 g dark, milk or white chocolate or combined
10 ml butter or cream
- Preheat the oven to 180°C. Use an un-greased, loose bottomed deep ring pan or grease a fluted ring pan.
- Place the flour, sugar, baking powder and salt in a mixing bowl and add the oil, water and vanilla essence. Beat only until combined.
- Separate the eggs and add the egg yolks and grated chocolate to the bowl. Mix until combined.
- Beat the egg whites until stiff and fold into the mixture.
- Add the chopped chocolate and mix well.
- Pour the batter into the tin and bake about 40 minutes or until the cake is firm to the touch and a metal skewer inserted comes out clean.
- Remove the cake from the oven and turn the deep ring pan (angel food tin) upside down to cool or stand the fluted ring pan upright on a cooling rack to cool for 10 – 15 minutes.
- Remove the cake from the tin and cool completely.
- To make the topping, place the chocolate and butter or cream in a suitable jug and microwave on Medium for 2 – 3 minutes or until melted if tested with the tip of a teaspoon. Stir and pour over the cake.
- Cool a short while before serving.
Serves 10 – 12
Note:
- Omit the topping and dust the cake with icing sugar only.
- The Cadbury’s Lunch Bars can be replaced by Tasti Mega Nuts Bars.