For ideal results, the instructions recommend using a 20cm springform cake tin. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer, which helps to take ...

Heat the oven to 180°C/16O°C fan/gas 4. Grease a 20cm round springform cake tin with oil and line the base with baking paper. Put all the icing ingredients except the chocolate into a saucepan ...

Press the mixture firmly into the base of a 20cm springform cake tin. In a large bowl, whisk the soft cheese and icing sugar until combined. Add the vanilla extract, ginger and cinnamon and whisk ...