Carob Sponge Cake

    1 hour 5 minutes

    A mock chocolate cake made with carob in place of cocoa. Sandwiched with whipped cream, smothered with delicious carob icing then topped with walnuts.

    Australian Capital Territory, Australia
    2 people made this

    Serves: 8 

    • Sponge
    • 3 eggs
    • 2/3 cup raw sugar
    • 1 1/2 tablespoon carob powder
    • 1 cup wholemeal flour
    • 1 teaspoon butter
    • 1/4 cup hot milk
    • Icing
    • 1 dessertspoon butter
    • 1 teaspoon vanilla essence
    • 1 cup icing sugar
    • 1 tablespoon carob powder
    • milk, to moisten
    • 1 cup whipped cream
    • 10 walnut halves

    Preparation:15min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hour5min 

    1. Sponge Preheat oven to 190 degrees C. Grease two 18cm round cake tins.
    2. Beat together the eggs and sugar. Sift together the carob powder and flour then mix into the egg mixture. Melt the butter in the hot milk then stir into the mixture.
    3. Divide the mixture evenly between the two cake tins. Bake in preheated oven until a knife inserted into the centre comes out clean; about 20 minutes. Allow to cool on a cake rack.
    4. Icing In a saucepan combine butter and vanilla, cook over low heat until melted. Sift in the carob powder and icing sugar and just enough milk to form an icing.
    5. Spread whipped cream over the top of on cake. Place the other cake on top. Ice with carob icing then garnish with walnut halves.

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