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.