Light and Fluffy Sponge Cake

Everybody loves cakes – and sponge cakes are even more special! With their light and airy consistency, they are perfect little afternoon treats to go with tea or coffee and are an ideal conclusion to a lovely meal. The classic sponge cake is served on its own, but many foodies prefer sampling their slices with a slush of jam and a sniff of whipped cream. For a fuller and healthier approach, ditching the preserves and having stone fruits or berries instead makes the cake just as delicious. Whichever way you eat your sponge cakes, the recipe below is a great way to bake your own yummy creation in a matter of minutes.


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double choc muffin

Double Choc Muffins

Is there anything better than a recipe that is easy to make but tastes so decadent and delicious? This Double Choc Muffins recipe fits that criteria to a tee!

Packed with melt-in-your mouth chocolatey goodness and ready to eat in a little over 30 minutes, you’d be forgiven for finding any excuse to whip these bad boys up! It is a great recipe to bake with your kids given its straightforward nature and they’ll love the yummy final product.

They are scrumptious served warm from the oven, but they will also keep for a couple of days. We highly recommend serving them warm with some vanilla ice-cream. Truly mouth-watering!


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chocolate cake

Moist Chocolate Mud Cake Recipe

There are so many chocolate mud cake recipes floating around the internet and in cookbooks, but it’s rare to see one so easy to follow and that uses the simplest ingredients, such as this one. This recipe features a chocolate mud cake with a dense texture, that’s fudgy, rich and – what’s more – delicious.
This professional-quality cake can be topped with slices of strawberries, shredded chocolate or whatever it is that your heart desires. Furthermore, just like wine, the longer this cake keeps, the better it tastes.

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Australia Day Lamingtons

Classic Australia Day Lamingtons!

Of all the delectable cake choices available, there is none more Australian than the Lamington! So bake up a storm this Australia Day (or any day) and indulge yourself in this delicious treat, one that has long since become a staple of Australian fetes, fundraisers and barbecues!


PREP TIME: 45 Minutes

COOK TIME: 18 Minutes




  • 3 tablespoons self-raising flour
  • 1/4 cup plain flour
  • 2 tablespoons cornflour
  • 3 eggs
  • Pinch of salt
  • 1/2 cup caster sugar
  • 3 teaspoons boiling water
  • 2 cups icing sugar
  • 1/3 cup cocoa powder
  • 1/2 cup boiling water
  • 1 3/4 cups desiccated coconut


  1. Pre-heat the oven to 160°C.
  2. Lightly grease a deep 32cm by 18cm lamington pan with melted butter and line the base and sides of the pan with non-stick baking paper. Make sure to leave a 5cm overhang to make removing the sponge easier.
  3. Sift the two flours and cornflour together.
  4. Repeat the sifting process five times to aerate the flour thoroughly.
  5. Whisk eggs and salt in a large mixing bowl using an electric mixer until pale and thick.
  6. Bake in the oven for approximately 30 minutes, or until no residue is left from the fork test. Allow the cake to cool completely in the pan.
  7. Cover with foil and stand overnight.
  8. Remove the sponge from the pan and trim the edges.
  9. Then cut the sponge into 5cm squares.
  10. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium heatproof bowl.
  11. Stir in the boiling water and mix well to combine.
  12. Place the coconut in a medium bowl.
  13. Using two forks, dip the sponge squares into the warm icing and then roll in the coconut.
  14. Keep an eye on the icing, if it begins to thicken place the bowl over a saucepan of simmering water until it goes back to the desired consistency.
  15. Place the lamingtons on a wire rack lined with non-stick baking paper for one hour to set.
  16. Classic Australia Day Lamingtons!
  17. Though it’s not imperative to leave the sponge to set overnight, if you have the time it’s preferable as it will allow the sponge cake to be firmer and easier to handle when coating.


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