Before you jump to Easy chocolate sponge cake recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

Healthy eating encourages a feeling of well being. If we eat more healthy snacks and a smaller amount of the bad ones we usually feel much better. A piece of pizza does not cause you to feel as healthy as consuming a fresh green salad. This is usually a problem, however, when it comes to eating between snacks. You can spend numerous hours at the grocery store searching for an ideal snack foods to help you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?

Whole grain meals are an superb choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch. Chips and crackers produced from whole grains can be great for quick snacks to eat on the go. Choosing whole grain food items is always much better than eating the refined grains we commonly come across in our grocery stores.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to easy chocolate sponge cake recipe. You can have easy chocolate sponge cake using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Easy chocolate sponge cake:

1. Provide margarine
2. You need caster sugar
3. Get golden syrup
4. You need self-raising flour - sifted
5. You need cocoa powder - sifted
6. Take free range eggs
7. You need raspbery jam/orange marmalade
8. Prepare whipping cream
9. Prepare icing sugar for dusting

Instructions to make Easy chocolate sponge cake:

1. Grease and line two 18cm round cake tins.
2. Preheat oven to 180°c.
3. Place margarine, sugar, golden syrup, flour, cocoa and eggs into a large bowl and cream together until well blended.
4. Divide the mixture evenly between the prepared cake tins and bake in the middle of the oven for about 20 minutes until tops are just firm and the cakes are springy to the touch.
5. Leave the cakes to cool in the tins for 5 minutes then remove from the tins and leave to go completely cold on a wire rack.
6. Spread one cake with the jam/marmalade.
7. Whip the cream until thick and spread evenly over the jam/marmalade.
8. Place the other cake on top and dust with icing sugar.

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