If you like Jaffa Cakes, this one’s for you. As with all baking, quantities need to be exact to make sure you get perfect results so getting a proper set of measuring spoons is a good idea.

Takes: 1 hour 20 mins
Makes: 8 slices

• 175g (6oz) caster sugar
• 175g (6oz) unsalted butter, softened
• 175g (6oz) self-raising flour
• 1tsp baking powder
• 3 large eggs, beaten
• 1tbsp fresh orange juice
• 2tsp finely grated orange rind
• 1tbsp cocoa powder blended with 2tbsp hot water

For the icing

• 100g (4oz) plain chocolate
• 15g (1/2oz) butter
• 1tbsp golden syrup
• Strips of orange rind

For decoration

1. Put the sugar, butter, flour, baking powder and eggs in a bowl. Beat with an electric whisk for 3 to 4 mins until pale and creamy.
2. Transfer half the mixture into a second bowl. Into this mixture, fold the orange juice and rind. Fold the cocoa into the first bowl.
3. Spoon the two mixtures randomly into a greased, lined 18 x 25cm (7 x 10in) cake tin. Draw a knife through the mixture to create the marble effect.
4. Bake at Gas 4/180°C/350°F for 35 to 40 mins until firm. Remove from the oven and leave to cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
5. For the icing, place the chocolate, butter and syrup in a bowl over a pan of simmering water and leave until melted. Remove from the heat, stir until smooth and leave to thicken.

This luxury cake is sure to impress at any dinner party.
175g/6oz butter, softened
175g/6oz caster sugar
3 large eggs, beaten
175g/6oz self-raising flour
55g/2oz chopped walnuts
2tbsp very strong coffee
For the icing:
175g/6oz butter, softened
350g/12oz icing sugar, sifted
2-3tbsp very strong coffee
Walnut halves to decorate
1. Preheat the oven to Gas 4/180ºC/350ºF. Grease and line a deep 18cm/7in round cake tin.
2. Cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs. Sift the flour and add a little to the cake mixture. Then fold in the remaining flour, together with the walnuts and coffee. Spoon into the prepared tin and level the surface.
3. Bake in the oven for 1 hour or until well risen and spongy to the touch. Leave to cool in the cake tin for 5 minutes, then turn out on to a wire rack.
4. For the icing, put the butter in a bowl and cream until soft. Gradually beat in the icing sugar, then the coffee. Cut the cake horizontally into three. Use two-thirds of the icing to sandwich it together. Set on a plate. Spoon the rest of the icing over the top. Decorate with walnuts.

75g (3oz) butter or margarine
100g (4oz) soft brown sugar
1 egg, beaten
2 large ripe bananas
225g (8oz) self-raising flour
1/2tsp ground allspice and a pinch of salt
Handful of dried fruit (dates are good) or chopped walnuts (optional)
1. Preheat the oven to 190°C/375°/gas 5. Cream the butter and sugar together in a large bowl until fluffy then beat in the egg gradually.
2. Add dried fruit. Mash the bananas then stir into the mixture. Fold in the flour, allspice and salt.
3. Spoon into a greased and lined loaf tin and bake in the centre of the oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
4. When cooked, leave the loaf in the tin for a few minutes before turning out to cool on a wire rack.
5. Serve sliced, spread with butter or margarine.

‘The chocolate sponge in this Black Forest gateau recipe has just the right texture for absorbing a drizzle of kirsch, which keeps it delectably moist’
Serves: 8
For the chocolate sponge:
125g self-raising flour
2 tsp baking powder
3 tbsp cocoa powder
5 large eggs, separated
200g unsalted butter, softened
150g caster sugar
2 tbsp cooled espresso or strong coffee
100g dark chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water
For the filling and topping:
500g ripe cherries
60g caster sugar
75ml kirsch or cherry brandy
550ml double cream
1-2 tbsp icing sugar, to taste
4-5 tbsp good-quality cherry compote
Grated chocolate, to garnish
1. Preheat the oven to 150ºC/Gas 2. Butter, line and butter again the base and sides of a 23cm cake tin. Sieve the flour, baking powder and cocoa powder together and set aside.
2. In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater. Beat the butter and sugar in another mixing bowl until pale and light. Beat in the yolks one at a time, then fold the espresso through, followed by the melted chocolate.
3. In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture. Spread the combined batter over the base of the prepared tin and level with a spatula.
4. Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean. Cool for 5 minutes and then turn out on to a wire rack. Peel off the baking parchment.
5. Remove the stems and pit three-quarters of the cherries, leaving the stems on the remaining cherries to garnish. Put all the cherries, the sugar and kirsch in a saucepan and bring to a simmer. Simmer until the cherries are just soft, giving them an occasional stir. Tip the cherries and kirsch syrup into a bowl and leave to cool completely.
6. Meanwhile, whisk the cream and icing sugar into soft peaks.
7. Using a long, sharp knife, halve the cake horizontally. Drizzle each half with the kirsch syrup from the cherries to moisten. Place the bottom half on a cake stand and spread over half the whipped cream. Arrange the stemmed and pitted cherries over the cream, then spoon over a layer of cherry compote. Top with the upper half of the cake. Spread the remaining cream on top. Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries.
Top tip: This cake is best served on the day it is made. Fresh stemmed cherries are the perfect garnish for the assembled cake, but if they’re not available, use a large jar of marinated cherries.

Transform a simple Victoria sponge cake into a delicious teatime treat by filling it with mascarpone cheese, cream and luscious British strawberries. The sponge cakes can be made a day ahead, but don’t add the filling until 2-3 hours before serving.
Takes: 1 hr 15 mins
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs, beaten
225g (8oz) self-raising flour
1tbsp milk
3tbsp strawberry jam, sieved
2tsp lemon juice
150g (6oz) strawberries
142ml carton double cream
125g (5oz) mascarpone cheese
Icing sugar, to dust
Few halved strawberries, to decorate
1. Place the butter and sugar in a large bowl and beat until pale and creamy. Beat in the eggs, a spoonful at a time. Add a little flour if the mixture begins to curdle. Fold in the rest of the flour and milk.
2. Divide mixture between 2 greased, lined 20cm (8in) round loose-based cake tins. Level the surface. Bake in a preheated oven at 180°C, 350°F, Gas 4 for 20-25 mins until risen, golden and firm to the touch.
3. Cool the cakes in the tins for 5 mins, then turn out on to a cooling rack. Leave to cool completely. Mix together the sieved jam and lemon juice. Hull and slice the strawberries; stir gently into the jam mixture.
4. Slowly beat the cream into the mascarpone cheese. Spread the mixture over one of the sponges and top with the fruit mix and the other sponge. Dust with icing sugar; decorate with halved strawberries.

Other combinations of this are also delicious – try raspberry and vanilla or chocolate and marshmallow. Serve with cream or a cup of tea!
Serves: 6
Each portion contains…
Calories Sugars Fat Saturates Salt
300 27g 11g 6g 0.4g
15% 30% 16% 30% 7%

… of an adult’s Guideline Daily Amount

60g (2oz) butter, softened
125g (4oz) caster sugar
125g (4oz) self-raising flour
2 medium eggs
Grated zest and juice of 1 lemon
For the filling:
6-8 tablespoons good-quality lemon curd
Caster sugar, for dredging
28 x 18cm (11 x 7in) Swiss roll tin, lined with baking parchment
1.Place the butter, sugar, flour, eggs, lemon zest and juice into a bowl, and beat until smooth. Spoon the mixture into the Swiss-roll tin and spread it out evenly. Bake the sponge in the centre of a preheated oven at 200°C/400°F/gas 6 for about 10-12 mins.
2.Meanwhile, dredge a piece of baking parchment with caster sugar. As soon as the sponge is cooked – it will spring back when lightly pressed – remove it from the oven and tip it out on to the sugared baking parchment. Peel away the lining paper.
3.Working quickly, trim the edges and spread over the lemon curd, then roll the Swiss roll up fairly tightly, using the paper to help. Keep the roll wrapped in the baking parchment until it cools, to help it keep its shape.
4.Once cool, remove the baking parchment and dredge Swiss roll with a little extra caster sugar, if liked.
Top tip: Not suitable for freezing.

Suitable for vegetarians
Preparation: 30 mins
Cooking: 25 mins plus cooling time
Serves: 8
Calories per serving: 390
Fat per serving: 19g
100g (3 1/2oz) plain flour
25g (1oz) cocoa, plus 1tbsp for dusting
4 large eggs
125g (4oz) caster sugar
227g (8oz) carton strawberries
50g (2oz) belgian plain chocolate, melted
4tbsp icing sugar, for sweetening the cream and dusting
284ml (10 floz) double cream, whipped
1. Preheat oven to 180C/gas 4. Lightly grease and line the bases of two 20cm sandwich cake tins. Sift together the flour and cocoa powder twice to mix well.
2. Put the eggs and sugar in a heatproof bowl over a pan of gently simmering water. Don’t let the water boil or touch the base of the bowl – if it does, the eggs will scramble. Whisk with an electric hand whisk for 10 mins until thick, foamy, pale and tripled in volume – you’ll know it’s ready if the mixture leaves a ribbon trail when the whisks are lifted.
3. Remove the bowl from the pan and continue whisking for 2 mins until cool. Fold in the flour and cocoa using a metal spoon, spooning the mixture from the bottom of the bowl up over the top in a figure of eight pattern (do not stir or beat as this will knock out the air).
4. Divide the mixture between the prepared tins and level the tops. Bake for 25 mins until the sides have shrunk slightly from the tin and it feels springy to the touch.
5. When cooked, turn out onto a wire rack to cool and peel off the paper. Dip 4 to 5 strawberries in the melted chocolate and dry. Remove the green tops and slice remaining strawberries.
6. Mix 2 tablespoons of icing sugar into cream, spread over a sponge and top with sliced strawberries. Put the other sponge on top.
7. Cut up strips of greaseproof paper, about 2.5cm wide and long enough to lay over the top of the cake. Dust top of cake with the remaining icing sugar. Put evenly spaced strips of paper across the cake, dust with cocoa, then carefully lift paper to make stripes. Decorate with the chocolate-dipped strawberries.

Makes: 10 slices
Time to prepare: 20mins, plus 30mins cooling
Time to cook: approx 1hr 10mins
Cals per slice: 340
300g (10oz) mixed dried fruit
150g (5oz) light muscovado sugar
150g (5oz) butter
200ml (7fl oz) cold strong tea
50ml (2fl oz) fresh orange juice
275g (10oz) self-raising flour
10ml (2tsp) mixed spice
1. Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
2. Preheat the oven to 180°C/350°F/gas 4. Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
3. Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
4. Bake for 1hr 5 mins – 1 hr 10 mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and

Until you put the topping on this tasty, moist carrot cake, you can almost kid yourself that the carrots and raisins make it really good for you. But then comes loads of delicious cream cheese – check out our Guideline Daily Amounts for nutritional facts.
Each portion contains…
Calories Sugars Fat Saturates Salt
481 38g 29g 10g 0.6g
24% 42% 41% 50% 10%

… of an adult’s Guideline Daily Amount

Serves: 8
For the carrot cake:
175g (6oz) wholemeal self-raising flour
1 level tsp baking powder
1 level tsp ground mixed spice
Pinch of salt
150ml (1/4 pint) sunflower oil
175g (6oz) soft light brown sugar
3 medium eggs
100g (3 1/2oz) raisins
250g (8oz) carrots, peeled and grated
For the carrot cake topping:
200g (7oz) cream cheese
Few drops vanilla extract
3-4 level tbsp icing sugar
Orange and green food colouring
1. To make the carrot cake, tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into a 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment.
2. Bake in centre of oven at 180°C/350°F/gas 4 for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.
3. Remove from the oven. Allow to cool in the tin for 10 mins, then turn out on to a wire rack and leave to cool completely.
4. To make the topping, beat together the cream cheese and vanilla extract. Add icing sugar to taste.
5. Colour a small amount of icing orange and a small amount green, and use to fill a disposable piping bag each. Spread the remaining uncoloured icing over the top of the cake.
6. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a ‘V’ shape and pipe leaves.
Top tip: You can wrap the undecorated carrot cake in a freezer bag and freeze for up to 3 months. Defrost before icing.

This sponge sandwich filled with softly whipped cream and jam and dredged with caster sugar makes a classic tea time treat. Scatter some ripe raspberries on the jam for another fresh layer of raspberry flavour.
Each portion contains…
Calories Sugars Fat Saturates Salt
370 24g 24g 15g 0.5g
19% 27% 34% 75% 8%

… of an adult’s Guideline Daily Amount

Serves: 8
For the cake:
125g (4oz) self-raising flour
125g (4oz) butter, softened
125g (4oz) caster sugar
2 medium eggs
2 tablespoons milk
For the filling:
4-6 tablespoons raspberry jam
142ml carton double cream
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured
1. Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
2. Bake the cakes in the centre of a preheated oven, Gas 4/180°C/350°F for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
3. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes, then turn them out on to a wire rack and leave them to cool completely.
4. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the 2 cakes together. Dredge with caster sugar before serving.
Top tip: The unfilled cakes can be packed in freezer bags and frozen for up to 3 months. Allow the cakes to defrost