It’s National Sponge Day today, so to celebrate, here is the perfect sponge recipe:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
Jam and/or butter cream for the filling
Icing Sugar to dust
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
Beat 6oz caster sugar, 6oz butter or margarine, 3 eggs, 6oz self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft mixture
Divide the mixture between the tins, smoothing the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
Sandwich together with either just jam, or jam and butter cream, or jam and fresh cream, and then dust the top lightly with icing sugar.