Serve it plain ... This classic sponge cake is as versatile as it is delicious. Serve it with fresh strawberries and whipped ...

2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

Grease and line 3 x 20cm/8in round cake tins. For the chocolate sponge, mix together the flour ... For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering ...

Sachertorte chocolate cake Serves: 12 people Ingredients 140g plain chocolate 140g unsalted butter, softened 115g caster sugar Half tsp vanilla extract Five eggs separated 85g ground almonds 55g ...

Stir until the chocolate is melted. Remove from the heat and stir until smooth. Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) ...

Snap in 150g dark chocolate ... your cake comes out of the oven, poke holes in it with a cocktail stick or fine skewer, then spoon over most of the cooled syrup so it soaks into the sponge.