My Amazingly Soft & Moist Chocolate Sponge Cake

• 8 ounces self raising flour
• 8 ounces margarine
• 6 ounces granulated sugar
• 3 large free range eggs
• 2 teaspoons baking powder
• 1/3 cup cocoa powder (unsweetened, best quality available)
• 1/4 cup water
• confectioners' sugar, for dusting

1. Preheat your oven to 180c & grease a 10" round springform cake tin.
2. Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
3. In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
4. Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
5. Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
6. Finally, mix in the water little by little.
7. Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
8. As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
9. Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
10. Once the cake has cooled, give it a generous dusting of confectioners sugar.

flour, margarine, sugar, range eggs, baking powder, cocoa, water, confectioners

Taken from www.food.com/recipe/my-amazingly-soft-moist-chocolate-sponge-cake-386116 (may not work)