This is the prefect chocolate sponge cake. 🙂 Sometimes saying less is more
Preheat oven to 180C. Grease one 8 inch pan.
In a large bowl, beat the sugar, butter and oil until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
Combine milk and vinegar in a small bowl. Set aside.
In a separate bowl mix the flour, cocoa powder with baking powder.
Add the flour mixture alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
Pour the cake mixture into the prepared pan.
Bake until a skewer comes out clean when poked in the center and top is browned.
Remove from the oven and allow the cake to cool. Remove from the pan , slice in half or three and decorate to your liking.
Ingredients
Directions
Preheat oven to 180C. Grease one 8 inch pan.
In a large bowl, beat the sugar, butter and oil until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
Combine milk and vinegar in a small bowl. Set aside.
In a separate bowl mix the flour, cocoa powder with baking powder.
Add the flour mixture alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
Pour the cake mixture into the prepared pan.
Bake until a skewer comes out clean when poked in the center and top is browned.
Remove from the oven and allow the cake to cool. Remove from the pan , slice in half or three and decorate to your liking.