Papaya Chocolate Sponge Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a cake tin with parchment paper.

2. 2

   Peel and deseed the ripe papaya, then puree it in a blender until smooth.

3. 3

   In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. 5

   Sift together the all-purpose flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the wet mixture.

6. 6

   Gently fold in the papaya puree until well combined.

7. 7

   Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. Allow it to cool slightly.

8. 8

   Pour half of the cake batter into the prepared tin. Drizzle the melted chocolate over the batter, then add the remaining batter on top.

9. 9

   Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.

10. 10

    Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

11. 11

    Once cooled, spread the strawberry jam over the top of the cake as a glaze.

12. 12

    Serve and enjoy your Papaya Chocolate Sponge Cake!