Cook your streaky bacon to perfection with this easy-to-follow recipe

A little different to a normal sponge cake as it uses oil rather than butter - but deep and chocolatey and improves with age...if it lasts that long! I've left the recipe in the original, imperial units as first handed down to me. The bake time was originally 40 minutes, but this is now likely to cook in 30 minutes or less with a modern fan-assisted oven.

An absolute classic! The key to a great result with this recipe is to use a baking margarine such as Stork instead of butter. It is softer and lighter and so allows the cake to rise more easily resulting in a taller, lighter cake.