Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and
1/2 tsp vanilla essence
make Cream icing
Beat the cream
over a tray of icecubes with a hand beater. Do
not overbeat. It should form soft peaks. Fold in
the sugar and essence. Mix gently. Put some
icing in a icing gun leave the rest in the bowl.
Keep both in the refrigerator.
Slice the cake
into 2 horizontal halves. Place on a tray on a
mesh. Sprinkle 2-3 tbsp syrup of cherries on
each half. Allow to soak for 10 minutes.
Spread the cream
icing on lower half. Transfer to a cake plate.
Place the cherries on the cream. Save a few for
Place the other half on top. With icing gun
decorate top edging. Spread the chocolate flakes
all over and decorate with cherries.
shelf life 2-3
Making time 1/2 hour (excluding time making for
the sponge cake)