Light and airy chocolate sponge cake with sweet berry filling

Ingredients

• 250 g (½ cup) butter
• 220 g (1 cup) caster sugar
• 4 large eggs
• 250 g (1 ½ cup) self-raising flour
• 5 ml (1 tsp) baking powder
• 70 g (2/3 cup) cocoa powder
• 5 ml (½ tsp) Hinds Ground Cinnamon
• 45 ml (3 Tbsp) milk
• Chocolate and Mixed Fruit Buttercream
• 125 g (½ cup) butter
• 125 ml (½ cup) Rhodes Quality Mixed Fruit Jam
• 500 ml (2 cups) icing sugar
• 65 ml (¼ cup) cocoa powder

Method

1. Cream together the butter and sugar until light and pale.
2. Beat in the eggs one at a time.
3. Sieve together the flour, cocoa powder, baking powder and Hinds Ground Cinnamon.
4. Add the flour mixture to the egg mixture and beat well.
5. Stir in the milk.
6. Divide the cake batter between two cake pans that have been sprayed with non-stick spray.
7. Bake in an oven preheated to 180°C for 30 minutes or until a wooden skewer inserted near the center of the cake comes out clean.
8. Remove from the oven and the pan and leave to cool.
9. To make the buttercream, beat the butter until pale and light.
10. Add the Rhodes Quality Mixed Fruit Jam and beat to combine.
11. Sift the icing sugar and add to the jam mixture.
12. Remove half of the icing and beat the cocoa powder into the remaining icing.
13. Beat until well blended.
14. Sandwich the two sponges together using the pink Mixed Fruit Jam buttercream.
15. Spread the top of the cake with the chocolate butter cream and decorate as desired.

Servings

Serves 10