Name: Mini chocolate sponges
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 eggs; 1/2 cup caster sugar; 3/4 cup self-raising flour; 2 tablespoon cocoa powder, plus extra, for dusting; 1/4 cup just-boiled water; 20 gram butter; 1 cup whipped thickened cream; 250 gram sliced strawberries

Ingredients

3 eggs

1/2 cup caster sugar

3/4 cup self-raising flour

2 tablespoon cocoa powder, plus extra, for dusting

1/4 cup just-boiled water

20 gram butter

1 cup whipped thickened cream

250 gram sliced strawberries

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 12-hole friand pan. Dust lightly with flour, shaking out excess.

2.In a bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar and beat for about 10 minutes, until mixture is thick and pale and holds its shape.

3.Sift flour and cocoa together 3 times. Gently fold into egg mixture with combined water and butter.

4.Pour mixture evenly among recesses. Bake 12-15 minutes, until cakes spring back when pressed lightly in centre.

5.Working quickly, loosen edges of cakes from recesses using a small knife. Turn out onto a wire rack lined with baking paper, to cool.

6.Split cooled cakes in half. Fill with cream and strawberries. Dust with cocoa, to serve. These are best eaten on the day they are made.

If you don’t have a friand pan, you could use a regular muffin pan, trimming edges of cooled cakes to create even sides.
Note

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Ingredients

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