I learnt to make a quick simple sponge whilst I was at university. It tastes good and like any sponge you can adapt it to your needs.Full of flavour but as it is cooked in a microwave rather than an oven it looks a bit anaemic.

My granny used to make this for my dad - he loved ginger cake - I think about him every time I make it :)

Kuchen means “cake” in German. About 20 years ago, my graduate advisor brought this cake into work for his group. His wife had baked it, and I immediately asked for the recipe. I’ve been making it on and off for the last two decades. It is very easy to throw together, and the taste is sensational! I just served it this past weekend at a dinner party. You can use red or black plums, or any other stone fruit that you prefer. I think I even once made it with pears, and it turned out really well. Go crazy with your own modifications! 😋#Dessert #Sweet #Teatime #Brunch

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

Who doesn't love a gooey sticky bun. One of the many recipes from my moms kitchen.

Being pregnant I have a lot of cravings and I had a craving for cinnamon rolls but all I had was Cresent rolls nd I was to lazy to go to story so the end result was this beauty

Whether it is called Plum Pudding or Christmas Pudding, this traditional Christmas desert finds its roots in a medieval harvest dish, an unsweetened wheat stew called "frumenty". It can be traced back even farther to Scandinavian and Russian preparations. Gradually beef broth was added along with brown bread for thickening. Spices and dried fruit like raisins and currants added interest. According to English tradition, it should be prepared on "Stir Up Sunday", the first Sunday of Advent and everyone in the household from the the babe-in-arms to the oldest member should take a turn at the mixing. This is an adaptation of a recipe dating back to 1845, found in a publication by Overwaitea Foods Ltd and further adapted by my wife... Note.. Very filling.

I used a 15cm cake tin to make this recipe.I like this one because it's easy, before I always failed when I tried to make sponge cake using other recipes.

This is a rich chocolate cake which is compact and sticky. It takes a while to cook, but it's so easy to make, and so easy to eat, it's well worth it!

While at technical college, I came up with this recipe and reworked it for home use.Please be sure to mix the egg while warming it. If you do not, the egg will harden.Also, be careful not to over-stir the batter after adding the butter and milk. Take care not to crush the air bubbles you worked so hard to whisk in when mixing in the other ingredients. Recipe by Naginagi

My town's chinese restaurant serves a dessert that I'm addicted to. A green sweet sticky rice with fresh mango slices. I never knew how it was made, I thought it was flavored with vanilla. I took a friend to lunch there and had her try the dessert. She knew right away. Coconut milk, sugar, and food coloring. This is my version of it.

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳