Cadbury chocolate finger sponge cake recipe

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  • Serves 10
  • 15 mins to prepare and 20 mins to cook
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Cadbury chocolate finger sponge cake
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Customer recipe by Alice Curling
Added 57 months ago

Mix 8oz of caster sugar and 8oz of stork in a bowl.

Beat 4 eggs in a separate bowl and measure 8oz of self-raising flour.

Slowly add the eggs and self-raising flour into the mixture of caster sugar and stork and continue to mix.

Add a bit of milk to your mixture if you feel like it needs it to become fluffy and creamy.

Pour half of the mixture into a cake tin and the other half into another tin of the same size. This can also be done in the same tin one after the other.

Set your cooker to 200 degrees/gas mark 6 for 20-25 minutes.

Once both cakes have cooled down, spread chocolate icing between the two. Place them together and spread more chocolate icing on top. You can now decorate how you wish using more chocolate/sprinkles/fruit!

Once the middle and top are iced, you can now place chocolate fingers around the edge.

An electric mixer is much easier to use! To ensure the fingers stick to the edge of the cake add some icing to the finger and stick it to the edge.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 8 oz of caster sugar
  • 8 oz of self-raising flour
  • 8 oz of stork
  • 4 eggs
  • 2 packets of chocolate fingers
  • 450 grams of Betty Crocker chocolate buttercream icing
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