You may have seen a few of your favorite sustainability influencers (or just those with plentiful gardens) enjoying homegrown loofah sponges ... you don’t need to do anything more than slice ...

Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool.

3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut chocolate spoonge into 3 layers and line a cake with chocolate ganache. 5. Finish the cake with ganache ...

A simple chocolate sponge is cut into discs and then layered with cream and blackberries. For this recipe you will need a 25x35cm/10x14in baking tray and a 9cm/3½in plain biscuit cutter (or similar).