Easy chocolate sponge cake.

• 175 grams margarine
• 115 grams caster sugar
• 50 grams golden syrup
• 175 grams self-raising flour - sifted
• 3 tbsp cocoa powder - sifted
• 3 medium free range eggs
• 2 tbsp raspbery jam/orange marmalade
• 150 ml whipping cream
• 1 icing sugar for dusting

1. Grease and line two 18cm round cake tins.
2. Preheat oven to 180c.
3. Place margarine, sugar, golden syrup, flour, cocoa and eggs into a large bowl and cream together until well blended.
4. Divide the mixture evenly between the prepared cake tins and bake in the middle of the oven for about 20 minutes until tops are just firm and the cakes are springy to the touch.
5. Leave the cakes to cool in the tins for 5 minutes then remove from the tins and leave to go completely cold on a wire rack.
6. Spread one cake with the jam/marmalade.
7. Whip the cream until thick and spread evenly over the jam/marmalade.
8. Place the other cake on top and dust with icing sugar.

margarine, caster sugar, golden syrup, cocoa, range eggs, raspbery, whipping cream, icing sugar

Taken from cookpad.com/us/recipes/332895-easy-chocolate-sponge-cake (may not work)