SPONGE CAKE

225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
2 level tsp baking powder

Pre heat the oven to 180°C (Gas mark 4)

Grease two 7inch by 1½inch baking tins.

In a bowl whisk the eggs until light and fluffy and set aside.

Put the butter and sugar in a bowl and beat until well mixed and light in colour.(An electric blender can be used.) Add the beaten egg and mix well until it forms a soft batter.

Sift the flour and baking powder into the bowl and fold gently into the mixture until well combined.

Share the mixture between the two tins and using a knife or the back of a spoon level the surface.

Place in the centre of the oven and cook for 25 Minutes until golden brown and top of the sponge bounces back when lightly pressed with a finger.

Remove sponge from the oven, allow to cool for five minutes then remove sponge from tins and place on a wire rack until cold.

Cover the top of one sponge with jam or butter cream filling, place the other sponge on top and dust with icing sugar.