Sweet Sponge Squares
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
20
- For the cake
- ¾ cup cocoa powder
- ⅞ cup boiling water
- ¾ tsp baking soda
- 4 eggs
- 1 ⅔ cups light brown sugar
- ¾ cup sunflower oil
- 1 tsp vanilla extract
- 2 cups self-rising flour
- For the icing
- 2 cups powdered sugar
- 1 Tbsp lemon juice
- water
- For the caramel
- ⅔ cup caster sugar
- ⅜ cup water
How healthy are the main ingredients?
eggPreparation 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.
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