Foolproof sponge cake

This is an ideal cake for festivities which should be made early. It is a hardened cake with a clammy surface so ideal for cutting for oddity cakes. Magnificent torted with jam and buttercream or recently left and covered with marzipan/icing, this cake is so adaptable you can essentially do anything with it! It won't ever sour and is so straightforward even my kid has made it, never fizzles and consistently tastes great!

Ingredients required to prepare Foolproof sponge cake

340g (12 oz) self raising flour
280g (10 oz) caster sugar
280g (10 oz) butter/marg
5 eggs
3 tablespoons milk

How to prepare Foolproof sponge cake in simple steps

Pre-heat the stove to 150 C/Gas 2. Oil and line (or oil and flour) a 20cm (8 in) square or round tin and put away.

Strainer flour into huge blending bowl, add any remaining fixings and blend in with electric blender on sluggish speed until all fixings are mixed, then, at that point, speed up and blend for another 2 or somewhere in the vicinity minutes, when you have a smooth player (it will be very thick/hardened).

Fill previously pre-arranged tin, place in focal point of stove and cook for around 1 hour 15 mins to 1 hour 30 mins; test with stick in the event that it tells the truth cake is finished.

Suggested recipe

No-bake chocolate cheesecake

This formula was passed down to me from my mum.

It creates a rich, chocolaty cheesecake ideal for all cheesecake and chocolate darlings the same! Taste a little to guarantee that the perfect measure of chocolate-ness has been reached.

On the off chance that you like cheesecakes somewhat more chocolaty, you might have to add somewhat more cocoa powder/water blend to taste.

Ingredients required to prepare No-bake chocolate cheesecake

150g (5 oz) digestive biscuits
110g (4 oz) caster sugar, divided
45g (1 1/2 oz) butter
150g (5 oz) dark chocolate, melted and cooled
120ml whipping cream
1 (200g) tub cream cheese
2 tablespoons cocoa powder mixed with a little hot water

How to prepare No-bake chocolate cheesecake in simple steps

Squash the stomach related bread rolls and blend in with the dissolved spread and 1 tablespoon of the caster sugar. Press into a 18cm (7 in) cake tin and refrigerate.

Whip cream until delicate pinnacle stage.

Add cooled softened chocolate , then, at that point, the cocoa powder blend.

Mix well and put away.

Beat the cream cheddar and remaining sugar together.

Overlay in cream/chocolate combination and blend completely.

Spread into tin on top of squashed rolls. Freeze for 60 minutes.

Refrigerate for around 30 minutes, then, at that point, serve.