Table of Contents
Preheat oven to 180°C (fan forced) 2. Grease and line with baking paper one 22cm round or two 18cm round cake pans. 3. Beat eggs and sugar with an electric mixer for 7-10 minutes to achieve maximum volume and aeration (air being the most important ingredient in a good sponge)
Grease a 9×13-inch baking dish. Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth. Sift flour, cocoa powder, and salt together in a separate bowl.
Sift the dry ingredients (i.e. flour baking powder and salt) into a bowl and set aside. Take another mixing bowl and put margarine. Add sugar to the margarine and beat until light and fluffy. Add the eggs one at a time and three tablespoons of flour after each egg and mix.
Preheat oven to 160 Degrees Celsius. Grease a 9 inch cake tin and dust it lightly with flour then set-aside. Sift the dry ingredients (i.e. flour baking powder and salt) into a bowl and set aside.
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