Preheat oven to 160 degrees Celsius (very important to preheat!) and lightly grease two 8 inch round sandwich tins and line the bottom with greaseproof paper.

Put all the ingredients in a bowl and mix with electric mixer. Start mixing on the slowest speed then gradually build up for a couple of minutes until it turns a light brown shade and you can see air bubbles in the mixture.

Spoon the mixture into the cake tins and put on the top shelf in the oven.

Leave for about half an hour. Don’t be tempted to open the oven door to check on the cake too soon. Any cold air coming into the oven will make the cake collapse and you’ll be left with a concave sponge.
To test the cake to see if it’s ready, slowly open the oven door and lightly press the middle of the sponge. If it springs back then it’s ready, if you can see the indent of your fingers in the top then it’s not. Put it back in for five minutes.
You can also test it by inserting a skewer into the middle of the cake. If it comes our clean then the cake is ready, if it has cake mixture sticking to it give it another five or ten minutes.

Once the cake is out the oven, let it cool in the pan for ten minutes. If you take it out too soon it’s more likely to fall apart because it’s still quite delicate.
Run a knife around the edge of the cake to loosen it from the pan and turn out onto a wire rack to cool. If you don’t do this, there’s always the chance that half your cake will remain in the tin when you attempt to turn it out!

Once the cake has cooled completely it is ready to be iced.

8oz icing sugar
1oz cocoa
2oz margarine or butter
boiled water

Cream the icing sugar, cocoa and fat together with the electric mixer – don’t start it off too fast as you’ll create a big cloud of icing sugar.
Add the water a little at a time until you have the icing to the thickness that you want.
Use the icing to sandwich the sponges together and use what’s leftover to ice the top.
Lick the bowl.
Put kettle on, cut cake, eat cake with a nice cuppa.

There, easy!