Chocolate sponge cake

Avoid overbaking: start checking a few minutes before the recipe’s stated time, and take it out when a skewer comes out with a few moist crumbs rather than wet batter. Cool it in the tin briefly, then wrap or cover it once completely cool.

Yes. Wrap the cooled cake or individual slices tightly, then freeze for up to three months for the best texture. Defrost while still wrapped at room temperature so condensation forms on the wrapping, not the cake.

Serve it with lightly whipped cream, berries or sliced pear to balance the cocoa, or with custard for a more traditional pudding. It also makes a good base for a layer cake with jam, cream or chocolate ganache.

Chocolate sponge cake is usually lighter and airier, with a springy crumb; chocolate cake often has a richer, denser texture. Per 100 g, this sponge has 342 kcal, while chocolate cake has 396 kcal.

Yes: split the cooled sponge horizontally, spread with jam or buttercream, then stack and cover with icing or ganache. Chill the filled cake briefly before decorating so the layers are less likely to slide.

A slice about the size of your palm is a practical serving; a thin slice of around 60 g contains 205 kcal and 14 g of sugars. Rich icing or cream adds more.

The centre often sinks because the cake was underbaked or the oven door was opened before the sponge had set. Check the centre with a skewer and avoid opening the oven during the first two-thirds of baking.