Marble Sponge Fairy Cakes

Equipment

• fairy cake tins and paper cases
• electric whisk, for ease - nice but not necessary
• two main mixing bowls (plus one for the eggs)

Oven Temperatures

preheated oven, 180C 350F, GM4

Ingredients

• 175g or 7oz self raising flour
• 25g or 1oz cocoa powder or drinking chocolate
• 200g or 8oz caster sugar (preferably which has had a vanilla pod stored in it for the last 3 months)
• 200g or 8oz softened butter or margarine
• 4 large eggs

Note that this recipe is all in 2s (if you consider the egg to be 2 oz of fluid.) Therefore it is easy to scale up or down.

Instructions

You are making 2 half victoria sponge cake recipes, but adding chocolate to one half of the recipe.

1. Put the fairy cake cases in the trays.
2. In your first mixing bowl, cream together 4 oz butter and 4oz sugar till very pale, light and fluffy.
3. In your egg bowl, beat 2 eggs.
4. Measure out 4oz flour.
5. Beat the eggs into the butter and sugar mixture, adding a little of the 4oz of flour to prevent it separating.
6. Fold in remainder of the 4oz flour, gently.
7. In your second mixing bowl, cream together 4 oz butter and 4oz sugar till very pale, light and fluffy.
8. In your egg bowl, beat 2 eggs.
9. Measure out 3oz flour and 1oz cocoa powder.
10. Beat the eggs into the butter and sugar mixture, adding a little of the 4oz of flour to prevent it separating.
11. Fold in remainder of the flour and cocoa powder, gently.
12. Put a teaspoon of each mixture into each fairy cake case and stir once around with the handle of another teaspoon, to get a marble effect.
14. Bake in moderate oven 180C, 350F, GM4 for 10-15 minutes or until a sharp knife comes out clean or until well-risen, golden brown and firm.
15. Allow to cool for a few minutes before turning out on to a wire cooling rack.

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This page was last updated by Mad Hatter on 3rd December 2002.