Image of a recipe for Chocolate sponge cake and peanut butter icing

This is an wicked soft chocolate sponge cake with a light peanut butter icing. It's really easy


8 servings

Category: Deserts

Origin: UK

Difficulty: Easy

Price: Normal

preps: 15 minutes

cooking: 20 minutes

temperature: 160 Celcius

Step - 1 | Before you start

1 - Preheat the oven at 160C.

2 - Separate the eggs and beat the whites with the pinch of salt. Once the whites have firmed up, add one teaspoon of baking powder and whisk some more until the whites fairly stiff.

Step - 2 | Making the sponge


15 gram Cocoa

Self Raising Flour

150 gram Self Raising Flour


225 gram Sugar

Vanilla Essence

1 tbsp Vanilla Essence

Vegetable Oil

120 ml Vegetable Oil


225 ml Water

1 - Sift the flour, cocoa and sugar in a separate bowl.

2 - Add the egg yellows, oil, vanilla essence and boiling water.

3 - Beat for a good few minutes with an electric whisk or food processor.

4 - Gently fold the egg whites into the cacao mix. Start by adding a about 1/4 of the egg whites at once to add a little liquid to the batter and make incorporating the whites easier.

Step - 3 | Peanut butter icing


100 gram Butter

Crunchy Peanut Butter

100 gram Crunchy Peanut Butter

Icing Sugar

200 gram Icing Sugar

1 - Mix the butter, peanut butter and icing sugar together in a mixing bowl using an electric whisk until the butters and sugar have blended in well together.

2 - You might want to take the butter out of the fridge before you start baking. It will be easier to mix in if it's a little soft. Not too soft otherwise it might melt in your bowl!

Step - 4 | Bake it

1 - Bake in an un-greased tin for 40 minutes at 160C.