This chocolate sponge cake recipe is a variation on a Victoria Sandwich cake, using the all-in-one method, so it's a nice easy cake to make. Essentially, you just substitute cocoa powder for some of the flour and make it in the usual way.

Square Cake Tins | Bakeware | Lakeland

Mary advises that for best results you make your Christmas cake at least 3 weeks ahead of the big day. If you’ve left it later than that, don’t panic – your cake will still taste delicious! When the cake is completely cold, wrap it in a double layer of greaseproof paper and then in foil and store in a cool place for up to 3 months. You can even freeze it. Decorate your Christmas cake with crystalised fruit, ribbon or stars – you’ll find icing ideas in the link below. On the hunt for some good quality baking essentials? We've got everything from loaf tins to pizza pans to muffin trays. Our cupcake tray range is excellent for baking sweet and savoury dishes such as fruit muffins, egg cups and mini quiches. Lakeland’s bakeware provide amazing heat distribution, so all your deep cake bakes will be cooked completely evenly. You’ll even see handy fill lines on the inside that indicate when to stop filling the tin with cake batter. That way, you’ll get the ultimate tin-filling rise every time you bake. And when it’s time to take that cake out of the oven and get decorating, the large handles and silicone sure-grip inserts make it easy to remove the tin without a hitch. Just don’t forget to put oven gloves on! Big cakes, small cakes, and everything in between It's a simple chocolate cake with buttercream filling, vanilla in this case, but you could easily make it chocolate or coffee instead. Key Ingredients in Chocolate Sponge Cake Cocoa I tend to make a lot of buttercream for this classic chocolate cake because we like it. You could get away with less, or you could spread a layer over the top as well and run a fork through to get a pattern. Secrets of SuccessHi Pamela, If a cake is dry and crumbly, it's usually cooked too much, so your oven might run hot. Take a look at Why is my Cake Dry?. inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder. Magimix Food Processor– Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong. The main thing though is not to use drinking chocolate because it is largely sugar and milk powder. Butter Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

Cake tins Bakeware | Argos Cake tins Bakeware | Argos

traybake tins mini cake tins round cake tins speciality and novelty cake tins loaf tins loose based cake tins The cake keeps well for up to a week in an airtight box – preferably in the fridge. Does a chocolate sponge cake freeze? Splatter lid– This saves your kitchen surfaces from being covered in icing sugar. Cover your mixing bowl with the lid, poke the beaters through the hole and keep the ingredients safely in the bowl and your worktops clean.For coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes. Like most of my baking, this is an all-in-one recipe for chocolate cake, making it almost foolproof. The key is to mix the ingredients well enough so that they are completely combined, but not to over-mix them by leaving the processor or mixer on for too long. You need soft butter This recipe is for an 18cm (7-inch) chocolate cake. To make it bigger or smaller use these quantities, which work for all cakes based on a Victoria Sandwich recipe, including Coffee Cake and Lemon Drizzle Cake.