This sponge is so easy that you can't go wrong even if you have never made a cake in your life. It can be used with so many different types of filling and toppings.
- 110g/4oz self-raising flour
- 1tsp baking powder
- 110g/4oz stork baking or soft butter
- 110g/4oz caster sugar
- 2 large eggs
- 2-3 drops vanilla extract
Pre-heat oven to 180ºC/325ºF
Lightly grease and line two 7inch (18cm) sponge tins with greaseproof paper
Sift flour and baking powder into a large bowl
Add all the other ingredients and whisk them with an electric hand whisk till combined. If the mixture doesn't not drop off a spoon easily add 1-2 drops of water and whisk again
Divide the mixture between the tins
Bake in centre of the oven for about 30 minutes
When cooked leave in tins for about 30 seconds.You can use any filling you like. This filling below is perfect for a summer cake
- A packet of frozen summer fruits
- Tub of cream cheese
- 2oz of butter
- 2oz icing sugar
- Fresh raspberries for the top
Defrost the summer fruits in a bowl add a little icing sugar if you want as the fruit can be a little tart.
Mix the cream cheese with the butter and icing sugar.
Put the fruit on one of the sponges then spread half the cream cheese mixture onto the other one.
Sandwich together then put the rest of the cheese mixture on the top of the sponge and decorate with the fresh raspberries.
Dust with a little icing sugar to finish.