Sponge Cake Recipe
Ingredients:
100g butter,
at room temperature
100g caster sugar
2
large eggs, at room temperature
100g
self raising flour
Jam &
icing sugar to finish
Method:
Preheat oven to 180C.
Grease 2 x
18cm cake tins
Whisk
butter & sugar together until creamy & pale in colour.
Lightly whisk together the
eggs & slowly add to the creamed butter, whisking the mixture
continually.
Sift the flour into the
mixture & slowly fold, being careful not to over mix, or you will knock
the air out of the mixture.
Put the mixture into the
two tins & bake for 25-30 minutes, until golden brown on the top.
Allow to cool & then add jam &
whipped cream & sandwich together.
Dust the top of the cake with
a small amount of icing sugar.
