Food: Sponge cake with cocoa cream cheese icing

Today's my hubby's birthday so I made him a cake yesterday (and we had it today for breakfast). 

He chose a sponge cake but I wanted to add icing to it so I made some cocoa cream cheese combination and he liked it ;D

Here's the recipe for the cake:

Ingredients (serves 8-10)

175 g / 6 oz butter, at room temperature, plus extra for greasing

175 g / 6 oz caster sugar

3 eggs, beaten

175 g / 6 oz self-raising flour

pinch of salt

to serve

3 tbsp raspberry jam

1 tbsp caster or icing sugar

for the icing

200 g full fat cream cheese

3 tsp reduced fat cocoa powder

3 tsp sugar

Method

1. Grease 2 x 20 cm / 8 inch round sponge cake tins and base-line with baking paper.

2. Beat the butter and sugar together in a mixing bowl using a wooden spoon or a hand-held mixer until the mixture is pale in colour and light and fluffy. Add the egg a little at a time, beating well after each addition.

3. Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula. Divide the mixture between the tins and smooth over with the spatula. Place them on the same shelf in the centre of a preheated oven, 180°/350°F/ Gas Mark 4, and bake for 25-30 minutes until well risen, golden brown and beginning to shrink from the sides of the tins.

4. Remove from the oven and let stand for 1 minute. Loosen the cakes from around the edge of the tins using a round-bladed knife. Turn the cakes out onto a clean tea towel, remove the paper and invert them onto a wire rack (this prevents the wire rack from marking the top of the cakes). When completely cool, sandwich together with the jam and sprinkle with the sugar. Or of you prefer the icing just blend the ingredients together and smooth over with a spatula or blunt knife. 

5. Enjoy!

Will you be making this cake?

xo

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