Master the art of the sponge cake and you're away! Delia offers masses of wonderful cakes from easy, quick and cheap options right up to celebration cakes with a difference and none of them too difficult to make either!
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.
Wholemeal flour adds lightness to this stunning, classic cake - and of course you can kid yourself that it's a healthy option too! What could be better with a cup of tea?
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.
It’s the dates (as in the famous pudding) that give this dark, sticky cake its toffee flavour, which is complemented beautifully by the fudge-flavoured icing.
You can make these with ready-to-eat dried apricots, but in the summer they are even better made with fresh.
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