My Amazingly Soft & Moist Chocolate Sponge Cake - cooking recipe

Ingredients

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

Preparation

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.