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Ingredients 4oz (110g) butter
4oz (110g) sugar 2 large eggs 4oz (110g) self-raising flour Other things you will need2 x 7"/ 18cm sponge tin
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Instructions
Preheat the oven to gas mark 3, 325F, 170C.
Cream together the butter and sugar until it is pale and fluffy.
Add in one egg at a time to the mixture, and mix well.
Fold in the flour until it is incorporated.
Split the mixture between the two tins.
Cook for 25-30mins or until they are golden and springy to the touch.
Take out of oven and leave to cool.
Decorate as you want, perhaps with jam in the middle and icing sugar sifted on the top.
Cream together the butter and sugar until it is pale and fluffy.
Add in one egg at a time to the mixture, and mix well.
Fold in the flour until it is incorporated.
Split the mixture between the two tins.
Cook for 25-30mins or until they are golden and springy to the touch.
Take out of oven and leave to cool.
Decorate as you want, perhaps with jam in the middle and icing sugar sifted on the top.
Tips..
Want a chocolate sponge? Add in a tbsp of cocoa powder to the flour.
Want a decadent treat? Add a layer of strawberry jam and whipped cream between the two layers.
Decorate with fresh fruit in summer for a fresh summery treat.
Want a bigger cake? Use the 1, 2, 2, 2 method. So for the weight of 1 egg you need twice as much butter, sugar and flour. For example, for an 8" cake with 3 eggs, use 6oz butter, 6oz sugar and 6oz flour (assumes an egg weighs 2oz).
Want a decadent treat? Add a layer of strawberry jam and whipped cream between the two layers.
Decorate with fresh fruit in summer for a fresh summery treat.
Want a bigger cake? Use the 1, 2, 2, 2 method. So for the weight of 1 egg you need twice as much butter, sugar and flour. For example, for an 8" cake with 3 eggs, use 6oz butter, 6oz sugar and 6oz flour (assumes an egg weighs 2oz).
