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Here’s Mufti Menk’s Chocolate Sponge Recipe

by in Lifestyle on 22nd May, 2020

Know for his humorous and engaging delivery of Islamic knowledge, Mufti Menk is the gift that keeps on giving. He’s upped one on his Twitter reminders, this time on Instagram where he’s shared his recipe for a chocolate sponge, reminiscent of colin the caterpillar. His recipe is a rolled chocolate sponge cake filled with cream and decorated with melted chocolate. Perhaps a lockdown or Eid special – let us know if you try out his recipe!

INGREDIENTS:

  • 415ml (210g) cake flour
  • 415ml (330g) brown sugar
  • 115ml (45g) cocoa powder
  • 18ml baking powder
  • 165ml oil
  • 165ml boiling water
  • 9 large eggs
    *Optional 1 tbsp coffee (makes it more chocolaty)

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Guess who made this? I should start taking orders! Chocolate Sponge Cake INGREDIENTS: ▪️415ml (210g) cake flour ▪️415ml (330g) brown sugar ▪️115ml (45g) cocoa powder ▪️18ml baking powder ▪️165ml oil ▪️165ml boiling water ▪️9 large eggs *Optional 1 tbsp coffee (makes it more chocolaty) METHOD: 1. Sift together the flour, cocoa, baking powder, and add sugar. 2. Add oil and egg yolks beating after each addition. 3. Mix cocoa powder into boiling water, and add coffee if using,then add to mixture and beat. 4. In a separate dish beat egg whites till frothy, then add an extra 7.5ml baking powder and continue beating until medium peaks form. 5. Fold egg whites into cake mixture and divide into 2 prepared trays (aprox 45cm×35cm) lined with wax paper and greased. 6. Bake for approximately 8 minutes until done. 7. Run flat edged knife around the edges, and turn out the cake on a wax, then roll up while still warm and then let cool. 8. Once cool open out the roll spread cream or jam, then roll up again. 9. Melt a bar of chocolate and streak the top. Decorate it as you desire! ENJOY! Eid Mubarak.

A post shared by 𝕄𝕦𝕗𝕥𝕚 𝕀𝕤𝕞𝕒𝕚𝕝 𝕄𝕖𝕟𝕜 (@muftimenkofficial) on

METHOD:

  • 1. Sift together the flour, cocoa, baking powder, and add sugar.
  • 2. Add oil and egg yolks beating after each addition.
  • 3. Mix cocoa powder into boiling water, and add coffee if using, then add to mixture and beat.
  • 4. In a separate dish beat egg whites till frothy, then add an extra 7.5ml baking powder and continue beating until medium peaks form.
  • 5. Fold egg whites into cake mixture and divide into 2 prepared trays (aprox 45cm×35cm) lined with wax paper and greased.
  • 6. Bake for approximately 8 minutes until done.
  • 7. Run flat edged knife around the edges, and turn out the cake on a wax, then roll up while still warm and then let cool.
  • 8. Once cool open out the roll spread cream or jam, then roll up again.
  • 9. Melt a bar of chocolate and streak the top. Decorate it as you desire!
Amaliah Team

Amaliah Team

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