Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat BREAKING: Sen. Cory Booker filibusters to ‘disrupt ...

To complete the perfect holiday dessert spread, all you need is a cake with cream. For a bit of variety, try a version with a ...

Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool.

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 ...

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.) ...