Woman's Day Magazine NZ

BAKE CLUB

CHOCOLATE SPONGE CAKE

SERVES 10 PREP + COOK 40 MINS + STANDING

6 eggs
1 cup CSR Caster Sugar
½ cup White Wings Cornflour
½ cup White Wings Plain Flour
½ cup White Wings
Self Raising Flour 1/3 cup cocoa powder
1/3 cup raspberry jam
300ml thickened cream, whipped

CHOCOLATE GANACHE

250g dark chocolate, chopped finely
125g butter, chopped

1 Preheat oven to 180°C. Grease 2 x 20cm round cake pans, line bases with baking paper.

Using a large electric stand mixer, whisk eggs about 10 mins or until creamy. Gradually add caster sugar,

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