CHOCOLATE SPONGE

Here’s one for those who insist their cakes be chocolate. Like the Sponge cake, this chocolate version is perfect as an airy, light base for tea cakes and slab cakes for children’s birthday parties. You could slice this one in half and fill it with the luscious Caramel mousse.

Serves 8–10

6 eggs, at room temperature

140 g (5 oz) caster (superfine) sugar

1 vanilla bean, seeds scraped

100 g (3½ oz/2/3 cup) plain (all-purpose) flour

60 g (2¼ oz/½ cup) cornflour (cornstarch)

15 g (½ oz) unsweetened cocoa powder

60 g (2¼ oz) unsalted butter, melted

Preheat the oven to 190°C (375°F). Grease a 23 cm (9 inch) round cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.

Break the eggs into the bowl of an electric stand mixer fitted with a whisk attachment. Add the sugar and vanilla and mix on high speed for 5–6 minutes, or until very thick.

Sift the flour, cornflour and cocoa together. Using your hand or a large spoon, gently fold half the flour through the beaten egg mixture. Add the remaining flour and again fold through quickly and gently.

Pour the melted butter into a large bowl. Add a small amount of the egg mixture and gently fold through. Add the remaining egg mixture, taking care to fold it through gently, so you don’t knock out too much air. Spoon the batter into the prepared cake tin.

Bake for 35–40 minutes, or until the cake springs back when gently pressed with your finger. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

The cake will keep in an airtight container at room temperature for up to 5 days.