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This easy cake recipe involves making a light sponge and soaking with a mix of three different milks, making it extra moist and light and gorgeously sweet. Simply top with whipped cream and a dusting of cinnamon and cocoa and enjoy. See method
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Get ahead: Make the sponge 48 hrs ahead and keep at room temperature in an airtight container. The finished cake will keep in the fridge for up to 2 days. Freeze the un-iced sponge, wrapped in clingfilm and foil, for up to a month.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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