Preheat oven
to Gas 4, 350F, 10 minutes before baking. If not using non-stick sponge
tins, then line bases with greased greaseproof paper. Or lightly grease
the bases and sides of two 18cm sponge tins with a little oil.
Cream the
butter or margarine and sugar together until soft and fluffy. Gradually
beat in the eggs, a little at a time, sifting in a little flour between
each addition. This ensures that the mixture does not curdle. Sift in
the remaining flour and fold into the mixture with a metal spoon. Do not
mix in vigorously. Use a cutting action to ensure that you do not
destroy the air you have beaten in by the original creaming. If the
mixture is too dry carefully fold in 1-2 tbsp tepid boiled water. This
will keep the mixture light and fluffy. Other liquids tend to be dense
and often result in a heavier sponge. The mixture should have a soft
dropping consistency (when you pick the spoon up, and lightly tap on the
side of the bowl the mixture should gently drop back into the bowl).
Divide the
mixture evenly between each tin. A foolproof method is to weigh each tin
after you have put the mixture in. Smooth over the top of the mixture
and bake in the center of the oven for 20-25 minutes or until the cake
is golden brown and when touched lightly with the tip of a finger, it
springs back.
Turn out and
cool on wire cooling racks. When cold, if necessary, remove lining
paper. Sandwich the sponges together with jam and dredge the top with
caster sugar.
For a change,
cream 50g butter with 100g icing sugar and the grated rind of one lemon,
and use as a filling. This simple, sandwich cake proves that good
cooking doesn't need flashy tricks or expensive ingredients. A
deliciously light sponge cake filled with raspberry jam - it will a
favourite with all the family. So give them a treat today !
