How about a lovely scummy chocolate and cherry sponge cake ?
By my Beautiful wife Shirley xxx
You will need
175g (6oz) butter, at room temperature
3 eggs, at room temperature
175g (6oz) caster sugar
175g (6oz) self-raising flour
50g (2oz) cocoa powder
1tsp baking powder
½tsp vanilla extract
For a cream and fruit filling:
125ml whipped fresh Devon cream or normal whipping cream if you cant get real cream (I think Devon clotted cream makes it?).
175g raspberries or strawberries with the same preserve
For quick chocolate icing:
200g (8oz) icing sugar
50g (2oz) cocoa powder
200g (8oz) butter
1tbsp milk
1tsp vanilla extract
How to prepare and bake the cake.
Grease a 20cm (8in) cake tin and line with greaseproof paper
Preheat oven to 170°C (325°F, gas mark 3).
Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
Turn the mixture into the prepared tin.
Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped or Devon cream and fruit - cherries, raspberries or strawberries work well. You can decorate the top with more fruit as in my picture.
Icing sugar the top. Decorate with cherries if you fancy.
How about that to finish Sunday tea it takes about 20 mins with 30-35 mins cooking time. Go on you know your worth it. Your Loving it!