175g self-raising flour
150g light brown sugar
50g cocoa powder
1 tsp bicarbonate of soda
150ml oil (vegetable or sunflower)
450ml double cream
Berries – we recommend strawberries, blueberries, raspberries & cherries
1 Preheat the oven to 180°C/Gas Mark 4 and line the traybake tin with baking parchment.
2 In a mixing bowl, fully combine the flour, sugar, cocoa powder and bicarbonate with the whisk before adding the milk, eggs and oil.
3 Mix everything together to form a smooth batter, then pour into the lined traybake tin. Place in the oven on the middle shelf and bake for 25-30 minutes until springy in the centre.
4 Allow the sponge to cool before removing from the tin.
5 Whip the cream to soft peaks, swirl on top of the cooled sponge and top with your preferred berries just before serving.