One of the simplest of cakes and very versatile. It can be frozen, and also transformed from a simple cream sponge to a spectacular dinner party or gift cake with minimal effort and expense.
- To make a chocolate cake, substitute 50g of flour with cocoa powder. And cover in melted chocolate when baked and cooled.
- For a contemporary look, buy a roll of ready made fondant icing from the supermarket, brush the cake with warm jam and lay the icing onto the cake, smooth down and trim off the excess. Next brush the cake with cooled boiled water and leave until sticky. Cover the cake with edible silver or gold leaf, available from department stores, cake shops and some DIY sores.
- For lemon drizzle cake take 4 lemons juiced and zested, mix with caster sugar until thick and pour over the cake. Leave for 1 hour and indulge.