When it comes to baking, puddings and desserts -barring biscuits-, I’m pretty much a disaster, but I’ve pledged to improve this by practising.  There always seems to be something wrong with what comes out, it’s either too dry, too moist, too chewy, funny tasting…  I’ve finally managed to bake a cake from scratch that is light and spongy and tasty.  Since all my cooking enterprises are based on just chucking it all in and hoping for the best, I’ve taken a scientific approach to this and actually wrote down the quantities used.  The result: a fast, simple and delicious cake that vanished off the plate, I...