Sponge Cake

8 oz SR flour

8 oz soft margarine

8 oz sugar

4 eggs

a dash of vanillla essence

Put all the ingredients into a bowl and whisk with an electric mixer until light in colour. If it curdles just throw in a handfull of flour.

Turn into 2 greased 8″ sandwich tins and cook in a medium oven, gas 5 for about half an hour. Don’t use a fan oven, or if you have no choice then turn the heat down. I have found the cake cooks on the outside but can be runny in the middle with a fan oven but I haven’t really experimented as I have a double oven and one is conventional.

If when you press the top of the cake it springs back then the cake is cooked. Keep an eye on it after 20 minutes but don’t open the oven while it’s sloppy.

Turn out onto cooling racks and then sandwich together with your chosen filling

Grandpa’s coffee butter cream

Beat together 4 oz softened butter, 8 oz icing sugar (sifted), 2 tsps strong instant coffee disolved in a bit of boiling water.

This is enough to put some in the middle only.

Plain butter cream

As above and leave out the coffee and add a dash of vanilla essence (make more if you want to cover the cake). Spread seedless jam on one layer and top with the butter cream.

Sift icing sugar on the top of the cake before serving

Now I’m hungry!

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