Chocolate Sponge Cake

A typical chocolate cake using caster sugar for a fine texture and Peotraco Cocoa powder rich in real chocolate taste.
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Course Dessert

Ingredients
  

  • ⅔ cup Butter
  • 1 ¾ cup Flour
  • 1 tbsp Vanilla
  • 1 cup water
  • ⅔ cup Peotraco Premium Cocoa Powder
  • 2 cup Peotraco Caster Sugar
  • 1 ½ tsp Baking soda
  • 1 tsp Baking powder

Instructions
 

  • Sift once the flour, cocoa, baking soda and baking powder.
  • Cream the butter. Add the sugar gradually alternating the eggs.
  • Fold in the batter mixture the dry ingredients alternating the water.
  • Lastly, add the vanilla.
  • Pour in the two 9” layered pans lined with waxed paper.
  • Then bake at 350 F (180 C) for 40-45 minutes. Let it cool.