World Menu Report 3

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Flapjack Bar Carrot Cake
Chocolate Sponge

Ingredients

(10 portions)

Chocolate Sponge
    ● 100g Caster sugar
    ● 100g Eggs
    ● 200g Self raising flour, sieved
    ● 100g Cocoa powder, sieved
    ● 100g Butter
Chocolate Sponge

Ingredients

(10 portions)

Chocolate Sponge
    ● 100g Caster sugar
    ● 100g Eggs
    ● 200g Self raising flour, sieved
    ● 100g Cocoa powder, sieved
    ● 100g Flora Original
What's different

Advance Preparation

Preheat oven to 180ºC/350ºF/Gas mark 4. Sieve the flour and cocoa powder together. Lightly grease and flour appropriate cake tin(s). Warm the serving dishes.

Method

  1. In a mixing bowl, cream the butter and sugar until light and fluffy by hand whisk or machine.
  2. Whisk in a small amount of beaten egg at a time until all the egg is beaten in and the mixture is light and fluffy.
  3. Lightly fold in the flour and cocoa powder with a metal kitchen spoon and scale into a 8” cake tin.
  4. Place in the preheated oven and bake for approximately 20 mins or until the cake is golden on the surface and cooked through.
  5. Serve as appropriate.

Handy Hint

To test if the sponge is cooked pierce with a skewer or slim knife which should be clean and clear of uncooked mix when removed. If the whisked butter, egg and sugar shows signs of separation during the whisking, then add a little flour and mix in to bind.

Per portion

Chocolate Sponge

Of an adult’s guideline daily amount

Advance Preparation

Preheat oven to 180ºC/350ºF/Gas mark 4. Sieve the flour and cocoa powder together. Lightly grease and flour appropriate cake tin(s). Warm the serving dishes.

Method

  1. In a mixing bowl, cream the Flora Original and sugar until light and fluffy by hand whisk or machine.
  2. Whisk in a small amount of beaten egg at a time until all the egg is beaten in and the mixture is light and fluffy.
  3. Lightly fold in the flour and cocoa powder with a metal kitchen spoon and scale into a 8” cake tin.
  4. Place in the preheated oven and bake for approximately 20 mins or until the cake is golden on the surface and cooked through.
  5. Serve as appropriate.

Handy Hint

To test if the sponge is cooked pierce with a skewer or slim knife which should be clean and clear of uncooked mix when removed. If the whisked butter, egg and sugar shows signs of separation during the whisking, then add a little flour and mix in to bind.

Per portion

Chocolate Sponge

Of an adult’s guideline daily amount

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