Cook like an Italian

Hero tomato sauce

Sweet cherry tomatoes, garlic, chilli & basil By Jamie Oliver

Cameron’s Chocolate Sponge Cake

“My sister, Sheldeen, and I used to make this Chocolate Sponge Cake at least once a week when we were growing up. ” — Jackie Cameron

Makes: 6 rolls


  • 500ml Gram Flour/ Chickpea Flour
  • 250ml Mielie Meal (Maize Meal)
  • 125ml White Bread Flour
  • 15ml fine ORYX Salt
  • 2.5ml Turmeric Powder, freshly grated if possible
  • 5ml Ginger Powder
  • 5ml Fresh Garlic, grated
  • 20ml Durban Masala or hot and spicy Masala
  • 10ml Garam Masala or hot and spicy Masala
  • 10ml Cumin Seeds
  • 15ml Desiccated Coconut
  • 10ml Fresh Coriander, chopped
  • 50ml SUNFOIL Sunflower Oil
  • 2ml Bicarbonate of Soda
  • 40ml White Sugar
  • 200ml Vinegar
  • 200ml Warm Water
  • Amadumbie Leaves or Spinach as a substitute
  • SUNFOIL Sunflower Oil, for frying


  1. Combine all the dry ingredients and mix together.
  2. Add the oil and crumble together.
  3. Add the remaining ingredients and make a soft spreadable batter.
  4. Scrape and thin the veins out of the Amadumbie leaves, wash and dry.
  5. Lay the leaves flat down, shiny side down and pointed end away from you.
  6. Apply a thin layer of batter with your fingertips on the entire leaf.
  7. Fold the sides to meet in the centre.
  8. Spread some more batter over the leaves.
  9. Roll up tightly like a Swiss roll wrap in plastic leaves.
  10. Place in a pot of boiling water to poach for 15 minutes.
  11. Allow to cool, remove the plastic, cut into slices and shallow – fry well on both sides. Drain on paper towelling and serve.