Cardamom_cocoa_sponge_cake
Cardamom and cocoa sponge cake
Ingredients
Serves 2-3
Time: 15 minutes preparation + cooking
- 1 whole egg
- 4 egg yolks
- 50g castor sugar
- 30g plain flour, sifted
- 10g cocoa powder, sifted
- 1 tsp ground cardamom
- ½ tsp ground black pepper
- good pinch cooking salt
- pinch of cocoa nibs (optional)
- pouring cream to serve
Method
- Preheat your oven to 220°C.
- Whisk together your eggs and sugar in an electric mixer until pale and doubled in size (about one-and-a-half minutes).
- Gently fold in the flour and then the cocoa powder, spices and salt until fully incorporated.
- Pour the mixture into a small baking dish or bowl. It can be quite shallow as the mix only needs to come up about 1.5 centimetres from the bottom.
- Bake for seven to eight minutes.
- Let it cool to room temperature and serve sparingly sprinkled with cocoa nibs and swimming in cream.
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