View source for Amazingly-soft-moist-chocolate-sponge-cake

===Ingradients===
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*8 ounces self raising flour
*8 ounces margarine
*6 ounces granulated sugar
*3 large free range eggs
*2 teaspoons baking powder
*1/3 cup cocoa powder (unsweetened, best quality available)
*1/4 cup water
*confectioners' sugar, for dusting
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===Directions:===
#Preheat your oven to 180c & grease a 10" round springform cake tin.
#Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
#In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
#Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
#Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
#Finally, mix in the water little by little.
#Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
#As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
#Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
#Once the cake has cooled, give it a generous dusting of confectioners sugar.

Read more at: http://www.food.com/recipe/my-amazingly-soft-moist-chocolate-sponge-cake-386116?oc=linkback