Elegant sponge squares that are petite and pretty as a picture - impress with light flavours and silky butter icing
Author: Cassie Best
Impress friends with this colourful rose & pistachio battenberg-style cake. It not only tastes delicious, but looks wonderful as part of an afternoon tea spread
Author: Rhian Cadwaladr
Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake
Author: Mary Cadogan
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Author: Good Food team
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Author: Sarah Cook
A quick treat that will help to use up Easter's leftover hot cross buns
Author: Good Food team
This simple almondy cake is a great way of using up pick-your-own raspberries
Author: Barney Desmazery
Treat yourself to a nostalgic vanilla and raspberry cake, first baked in the eponymous north London district in the late 1800s, and still a British favourite
Author: Liberty Mendez
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd
Author: Good Food team
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
Author: Esther Clark
Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie for a cheeky adult twist
Author: Paul Hollywood
A stunning rose and almond sponge in the distinctive checkered pattern, hidden in sweet marzipan icing
Author: Sarah Cook
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
Author: Good Food team
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm
Author: Good Food team
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Author: Good Food team
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Author: Anna Glover
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm
Author: Good Food team
Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning
Author: Miriam Nice
A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping - a spin on a classic
Author: Mary Cadogan
You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
Author: Celia Brooks Brown
Individual portions will save fights over the biggest slice of this creamy ricotta pud with fruity compote
Author: Sara Buenfeld
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Author: Sarah Cook
Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart
Author: Rosie Birkett
A stunning rose and almond sponge in the distinctive checkered pattern, hidden in sweet marzipan icing
Author: Sarah Cook
Apples take centre-stage in this autumnal tart, while the custard adds a rich, creamy texture
Author: Good Food team
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Author: Good Food team
This traditional Christmas cake is the perfect combination of fruit, nuts and spices
Author: James Martin
Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding
Author: Sara Buenfeld
A stunning rose and almond sponge in the distinctive checkered pattern, hidden in sweet marzipan icing
Author: Sarah Cook