At first glance it might seem that I am just a happy, normal girl who loves to bake and walk her dog. However, I have suffered with an eating disorder since I was 13. It was only in May 2014 when I realised that this Voice in my head was slowly but surely trying to kill me. And so began the long, hard, and painful journey which is recovery...

I want My Cocoa Stained Apron to be a special place...a place for reflection, memories, shared stories...and of course a little bit of cocoa-staining ;) Recovery might be the hardest thing you ever choose to do in this life. But it is also the bravest and best decision you will ever make.:)

Wednesday, 27 May 2015

Sultana sponge!! :)

APOLOGIES everyody I haven't done a recipe post for ages..... :o we're going all classic and nostalgic today...remember that fluffy, delicately sweet sponge dripping with some sort of sticky jam that your granny used to make? Last weekend I rustled up my own little version of one, adding some plump sultanas after the mixing stage. this cake is so comfortingly simple to make, and you can whip it up in no time at all, and it's highly likely you will have most of the ingredients in already. Great if you have had a jam-packed day as the Ganache-Elf often does! ;)

  • 225 g margarine/butter, softened
  • 225 g caster sugar
  • 4 large eggs
  • 225 g self-raising flour
  • A few drops of milk if needed
  • 2 tsp baking powder
  • 100g sultanas
  • About 6-8 tbsp jam (I used raspberry)
  • Granulated or icing sugar for dusting 
  • Preheat oven to 180c/fan 160c. Grease 2 sandwich tins that are 20 cm in diameter. Line the bases with baking paper.
  • Put the margarine, sugar, eggs, flour and baking powder and beat well with an electric mixer for about 3 minutes until smooth and well-blended. After two minutes pause the mixer and scrape down the sides of the bowl with a metal spoon or a spatula so it’s all nicely incorporated.
  • Spoon up a little of the mixture and let it fall back into the bowl to check that it is of a nice dropping consistency – it should slide easily back into the bowl. Add a few drops of milk if required. Foldin the sultanas with a large metal spoon.
  • Divide the mixture equally amongst the two tins and smooth the surfaces with the back of a spoon or a palette knife.
  • Bake for about 25 minutes until the sponges are well-risen and springy to the touch when pressed gently with a fingertip: if a slight indentation is left when you remove your fingertip, then bake for another few minutes or so before testing again.
  • Remove from the oven and leave in the tins for about three minutes before turning out onto a wire rack. Wait another minute, then gently peel off the baking paper. Leave to cool completely.
  • When the sponges are completely cold, spread a generous layer of jam across the top of one of the sponges before placing the other one on top. Sprinkle with a little icing sugar or granulated sugar.


  1. <3 thanks so much hun <3 do you ever bake yourself at home? and thank you so much for the email hun <3 all my love xXxXx

  2. It looks wonderfully delicious, all that jam oozing out of the layers of fluffy sponge! Xx