• 4 ounces (110 g) self raising flour ... sifted
• 1 teaspoon baking powder
• 4 ounces (110g) soft margarine or butter at room temperature
• 4 ounces (110)g) castor sugar
• 2 large eggs
• 2-3 drops vanilla essence (optional)

• Preheat oven to gas mark 3, 325 degrees F or 170 degrees C
• Prepare two 7 inch (18 cm) cake tins. Lightly grease and line with silicone or greaseproof paper( also greased).
• Sieve flour and baking powder together.
• Add all other ingredients and beat together with an electric whisk or wooden spoon till thoroughly combined.
• Mixture should drop easily from a spoon when tapped on the side of the bowl. If too stiff add about 2 or 3 teaspoons of water and beat again.
• Divide between the tins and level off the mixture (or even slightly indent the centre of each). The result will be slightly less 'domed' cakes, which are easier for sandwiching  together.
• Bake on centre shelf for about 30 minutes. When ready, a skewer will come out clean when inserted in the middle.
• Leave in tins for about 1 minute, then remove by sliding a palette (or ordinary) knife around the edge. Carefully peel off papers and leave to cool on a wire tray.
• When cold, sandwich together with the filling of your choice.
• HINT ... put the two risen surfaces together so that the flat cake bottom now becomes the perfect flat surface for icing and applying your cake topper!

1. Chocolate Sponge Omit vanilla essence. Add 1 tablespoon of cocoa powder.
2. Orange or Lemon Sponge Omit vanilla essence. Add grated rind and dessertspoon of juice of chosen fruit.
3. Coffee and Walnut Sponge Omit vanilla essence. Add 2 ounces (50xed with chopped nuts plus1 tablespoon instant cooffee mixed with 1 dessertspoon of hot water

For topping suggestions, click here