Chocolate Sponge Cake with Chilli & Lime Primula Soft Cheese Icing

Ingredients for the cake

• 225g (8oz) butter or margarine
• 225g (8oz) caster sugar
• 4 medium size eggs
• 175g (6oz) self-raising flour - sieved
• 50g (2oz) cocoa powder

Ingredients for the icing

• 400g (14oz) icing sugar
• 150g Primula Deli Soft Cheese (1 Tube)
• Rind of 1 lime (6g)
• ½ Large Red Chilli, chopped finely (10g)

Method - Cake

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
3. Fold in the remaining flour and the cocoa powder with a metal spoon.
4. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.
5. Remove from oven and leave to cool before turning out onto a cooling rack.
6. Once cool, ice the cake by following the method below.
7. Serve and enjoy!

Method - Icing

1. Grate the zest off the Lime and chop the red chill into small fine strips.
2. Sieve the icing sugar into a mixing bowl then add the Primula Soft Cheese, lime and chilli.
3. Mix until smooth, then it is ready to ice the cake.