Chocolate sponge cake
100g (4oz) butter, melted
6 eggs, at room temperature
225g (8oz) caster sugar
75g (3oz) plain flour
50g (2oz) cocoa powder
1/2tsp vanilla essence
1. Grease a 9in (23 cm) cake tin and line with greaseproof paper. Preheat oven to 220°C/350°F/gas 4
2. Put the sugar and eggs into a large bowl and beat until thick enough to leave a trail on the surface when the whisk is lifted (With an electric mixer, about 5 - 7 mins).
3. Sift the flour. Gently fold half the flour into the egg mixture. When it is well combined, fold in the other half. Add the vanilla essence and fold into the mixture.
4. Place 1 cup of the batter into a bowl with the butter and, using a hand whisk, whisk the mixture to lighten the butter. Fold the butter mixture into the batter, then turn the mixture into the prepared tin.
5. Bake for about 40 mins or until a caketester inserted in the middle comes out clean.
6. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
7. Turn the cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. You can decorate the top with more fruit, or, for diehard chocoholics, use the icing recipe below.
Quick chocolate icing
1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1tsp vanilla
Mix all the ingredients except the vanilla. Put into a small saucepan, bring to the boil and boil for 1 min. Add the vanilla. Cool partially, then beat with a mixer for 3 mins or until it's spreadable.
