Sponge cake

Preparation method

1. Heat the oven to 180C/350F/Gas 4.

2. Line two 18cm/7in cake tins with baking parchment

   Technique: Greasing and lining cake tins

3. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.

   Technique: Creaming butter by hand

4. Beat in the eggs.

5. Sift over the flour and fold in using a large metal spoon.

6. The mixture should be of a dropping consistency; if it is not, add a little milk.

7. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

   Technique: Testing to see if a cake is cooked

8. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.