The most important thing is to get the quantities right – sponge cake is about accuracy. The usual advice is two eggs, and 4oz (110g) each of butter, sugar (caster is best) and flour. Some cooks recommend weighing the eggs first and then weighing out the other ingredients to match them – this works beautifully unless the eggs are extra-large. Then you cream (beat) the butter and sugar, add the pre-beaten eggs a little at a time, with a little flour to prevent curdling, and slowly add the rest of the flour (turning the bowl round and folding it in.) Alternatively, if you have a food mixer, just shove the lot in and blitz – it works perfectly. A few drops vanilla essence adds flavour. For a chocolate, sponge, use a little less flour and add a dessertspoon of cocoa powder (no vanilla.) Divide the mixture evenly between two thoroughly greased and floured sponge tins.
Bake at 170 degrees for 25-30 minutes, turn out with a palette knife and leave to cool. Stick together with jam or other filling.
Bake at 170 degrees for 25-30 minutes, turn out with a palette knife and leave to cool. Stick together with jam or other filling.
