Layered Chocolate Sponge Recipe

3/4 cup

2 tablespoons

4

3/4 cup

Vienna Cream

125 g

1 1/4 cups

2 tablespoons

2 tablespoons

Glace Icing

1 1/4 cups

1 teaspoon

1 teaspoon

1-2 tablespoons

10

Self-raising flour

Cocoa powder

Eggs, lightly beaten

Caster sugar

Unsalted butter

Icing sugar

Cocoa powder

Milk

Icing sugar

Instant coffee powder

Unsalted butter, melted

Water

Walnut halves

• Preheat oven to moderate 180^oC. Brush two shallow, 20cm round sandwich tins with melted butter or oil. Line bases with paper, grease the paper.
• Dust the tins lightly with flour, shake off excess.
• Sift flour and cocoa three times onto greaseproof paper. Using electric beaters, beat eggs in small mixing bowl for 5 minutes or until thick and pale.
• Add sugar gradually, 1 tablespoon at at time, beating constantly until it has dissolved and the mixture is pale yellow and glossy. Transfer mixture to a large mixing bowl.
• Using a metal spoon, fold in butter, milk and flour quickly and lightly.
• Spoon mixture evenly into prepared tins. Bake for 20 minutes or until the sponges are golden and shrink from the sides of the tins. Leave sponges in tins for 5 minutes before turning onto wire rack to cool.
• To make Vienna Cream - Using electric beaters, beat the butter in the small bowl until light and fluffy. Add sifted icing and cocoa, beating for 8 to 10 minutes or until mixture is smooth and fluffy. Add milk and continue beating for 3 minutes.
• Spread one sponge with half the Vienna Cream. Place remaining cream in a piping bag and pipe rosettes of cream around the edge of the sponge. Place other sponge on top.
• To make Glace Icing - Combine sifted icing sugar and coffee powder with melted butter and sufficient water to form a firm paste. Stand bowl in pan of simmering water, stirring until icing is smooth and glossy; remove from heat.
• Spread the icing over cake using a flat-bladed knife. Decorate with the walnut halves. Allow the icing to set before serving.