Chocolate sponge squares

Recipe: Chocolate sponge squares


  • 4 eggs, at room temperature
  • 1 1/2 cups caster sugar
  • 1/4 cup cocoa powder
  • 1/2 cup hot water
  • 3/4 cup plain flour
  • 2 x 150g tubs 99% fat-free vanilla Fruche
  • 1 cup mixed frozen berries, partially thawed
  • 2 tablespoons cocoa powder, to serve


  1. Preheat oven to 180°C. Line base and sides of a 3cm deep, 26cm x 33cm (base) Swiss roll pan with baking paper. Using an electric mixer, beat eggs and sugar until pale and thick. Combine cocoa powder and hot water in a bowl. Whisk until smooth.
  2. Add to egg mixture. Stir gently to combine. Sift flour twice onto a sheet of baking paper. Sift flour again over chocolate mixture. Fold in flour. Spread batter into prepared pan. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes. Turn onto a clean tea towel. Set aside to cool.
  3. Combine Fruche and berries in a bowl. Refrigerate until required. Cut cake in half lengthways. Spread Fruche mixture over 1 half of cake. Top with remaining cake. Cut sponge into 4 crossways. Place cakes on plates. Dust each with 2 teaspoons cocoa and serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)