Points to remember

  • Preheat oven to 180C/fan 160C; grease and line two sandwich tins with baking parchment.
  • Cream butter and sugar together in a large bowl until pale and fluffy.
  • Beat in the eggs in a few additions until the mixture is thick and voluminous.
  • Gently fold in the flour using large metal spoon, working in a gentle figure of 8 motion to preserve all the air you've whisked in. Keep going until no dry lumps of flour remain.
  • Divide between the two tins and bake for 25-30 mins (for an 8" sponge) until the sponges are risen, golden and feel springy to the touch. Leave to cool in the tins for a few mins, then release by running a knife around the edge.
  • Place on a wire rack to cool completely. Peel off the baking parchment and then sandwich with your cream, buttercream or your favourite jam.
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TIPS
MAKING A CAKE

Have all ingredients at room temperature. Butter should be really soft (but not melting) so it blends well with the sugar.

MAKING A CAKE

If the mixture begins to curdle as you're beating in the eggs, beat in a tablespoon of flour and continue.

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