A 3-egg Chocolate Sponge in the 22” springform tin at 140c fan oven for about 30-35 mins.
It was just about deep enough to split in half to sandwich and top with chocolate buttercream. I also used a thin layer of cherry jam in the middle.
I scaled up Delia's basic all-in-one Victoria sponge recipe (I rarely faff around creaming sugar into the butter!):
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