This traditional English sponge cake is light and fluffy, and tastes delicious filled with jam and cream!
175 g (6 oz) Soft margarine
175 g (6 oz) Castor sugar
175 g (6 oz) Self-raising flour
1 tsp baking powder
Preheat the oven to 180° C/350°F/gas mark 4.
Line the base of 2 x 7 inch sandwich tins with greaseproof paper. Grease the inner sides of the tins with margarine.
Mix all the ingredients together and beat thoroughly (either by-hand in a large bowl or in a food processor).
Divide the mixture between the two sandwich tins and bake for about 25 minutes (or 20 – 25 minutes in a fan oven).
The cakes are cooked when a skewer inserted into the centre comes out clean.
Leaves the cakes to cool on a wire rack. Once cool, sandwich the two cakes together with your choice of filling.
Avoid opening the oven whilst the cake is baking, or it might sink.
If you want to use 8 inch sandwich tins, increase all the ingredients by one third – so 8 oz of margarine, flour and sugar, 4 eggs and a little extra baking powder.
Tasty fillings include buttercream (vanilla, chocolate or lemon), jam (any flavour), whipped cream and chocolate spread.
To make this cake into a lemon sponge cake, add the rind of 1 or 2 lemons to the cake mixture, along with a little juice, and bake as above. The lemon sponge cake tastes delicious with a lemon butter cream, made by combining icing sugar, butter/margarine, a little lemon juice and some lemon rind.