Sweet Sponge Squares

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Sweet Sponge Squares
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
793
calories
Calories

Nutritional values

1 square contains
(Percentage of daily recommendation)
Calorie793 kcal(38 %)
Protein9.24 g(9 %)
Fat29.16 g(25 %)
Carbohydrates125.97 g(84 %)
Sugar added91.19 g(365 %)
Roughage1.82 g(6 %)
Vitamin A91 mg(11,375 %)
Vitamin D1.21 μg(6 %)
Vitamin E3.05 mg(25 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.33 mg(30 %)
Niacin3.02 mg(25 %)
Vitamin B₆0.03 mg(2 %)
Folate98.85 μg(33 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.76 μg(25 %)
Vitamin C0.81 mg(1 %)
Potassium99.66 mg(2 %)
Calcium160.2 mg(16 %)
Magnesium11 mg(4 %)
Iron5.33 mg(36 %)
Iodine36.36 μg(18 %)
Zinc0.26 mg(3 %)
Saturated fatty acids3.39 g
Cholesterol106.06 mg

Ingredients

for
20
For the cake
¾ cup cocoa powder
cup boiling water
¾ teaspoon baking soda
4 eggs
1 ⅔ cups light brown sugar
¾ cup sunflower oil
1 teaspoon vanilla extract
2 cups self-rising flour
For the icing
2 cups powdered sugar
1 tablespoon lemon juice
water
For the caramel
cup caster sugar
cup water
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cake: heat the oven to 180C, 350F, gas 4. Grease and line a 23cm x 30cm|9" x 12" baking tin.
2.
Mix the cocoa with the boiling water. Stir in the bicarbonate of soda and set aside to cool.
3.
Whisk the eggs, sugar, oil and vanilla in a mixing bowl until blended. Stir in the flour and the cocoa mixture until smooth.
4.
Pour into the tin and bake for 30-40 minutes until risen and firm to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
5.
For the icing: sift the icing sugar into a bowl and stir in the lemon juice. Beat in just enough water to give a thick coating consistency.
6.
Spoon the icing onto the cake and spread evenly with a palette knife. Leave to set.
7.
For the caramel: line a large baking tray with non-stick baking paper.
8.
Put the sugar and water into a pan and heat gently until the sugar has dissolved.
9.
Slowly bring to a boil and simmer without stirring, for about 15-20 minutes until amber coloured- 150°C|300°F on a sugar thermometer.
10.
Drizzle over the top of the cake and leave to set. Cut into squares to serve.