This gorgeous swirly pattern will have everybody “oohing” and “aaaahing” when you cut the cake in front of them. But the best part is that the look is easily achieved – read on for my clever trick!
Serves 
2 1/2 cups self-raising flour
2 ½ tbsp cocoa powder
2 tsp baking powder
1 1/2 cups caster sugar
4 large free-range eggs, beaten
1 1/4 cups sunflower oil
1 1/4 cups milk
1 tsp vanilla extract
350g self-raising flour
2 ½ tbsp cocoa powder
2 tsp baking powder
300g caster sugar
4 large free-range eggs, beaten
300ml sunflower oil
300ml milk
1 tsp vanilla extract
23cm/9″ Round cake tin
Parchment paper
Large bowl
Measuring jug
Electric hand-mixer
Sieve
Wire rack
Continental sponge flan cases are usually served filled with cream and fruit but here they’re transformed into the layers of a gateau. Any 20cm cake can be used in the same way. The marshmallow can also be made on its own. Leave it to set in a lined 18cm square tin, then cut into cubes and toss in icing sugar. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)
