Chocolate Chip Sponge Cake

Since my sister keeps saying that she can't receive my email, I'll just post it here where I know she'll be able to see it -.- Bleghh~

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Chocolate Chip Sponge Cake
Serves 9
Cooking time - 40-45 minutes

Ingredients

225g/8oz self-raising flour
1/2 teaspoon baking powder
225g/8oz butter, softened, plus extra for greasing
225g/8oz caster sugar
55g/2oz ground almonds
4 eggs
1 teaspoon vanilla extract
140g/5oz milk chocolate chips
55g/2oz milk or plain chocolate, melted, to decorate
55g/2oz white chocolate, melted, to decorate

This sponge cake is made by the quick all-in-one method. This is where all the ingredients are beaten together until smooth and creamy.

1. Preheat the oven to 180'C/350F/Gas Mark 4. Grease and line a 23cm/9inch square shallow cake tin.

2. Sift the flour and baking powder into a large bowl. Add the butter, sugar, ground almonds, eggs and vanilla extract. Using an electric handheld whisk, beat until the mixture is very smooth and creamy. Fold in half the chocolate chips.

3. Spoon the mixture into the prepared tin and gently smooth the surface. Scatter over the rest of the chocolate chips. Bake in the preheated oven for 40-45 minutes or until well risen, golden and springy to the touch.

4. Leave the cake to cool in the tin for five minutes, then turn out onto a wire rack to cool completely.

5. To decorate, spoon the melted chocolates into two separate paper piping bags. Snip off the ends and drizzle the chocolates in squiggly lines over the cake. Leave to set. Cut into squares and serve.

Top tip: Freeze individual squares in foil – they are perfect for packed lunch or picnics.

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P/S/S: By the way, this was lifted off a baking recipe book :)