Ingredients:
175g unsalted butter
175g caster sugar
3 eggs, beaten
175g Maid Marian Self-rising Flour
Steps:
- Set the oven to 180oC /gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm / 8”.
- Cream together the butter and sugar until light and fluffy, and then slowly add the beaten egg. Fold in the sifted flour and spoon the mixture into the prepared cake tins. Bake for 20 minutes. Leave to cool and then remove from the tins.
- Sponge cake is delicious by itself or you can add a wide variety of fillings. Here are some suggestions:
Filling 1:
3 tbsp strawberry jam
500ml double cream
Whip the cream until thick and use it to fill the sponge with the jam.
Dust liberally with icing sugar to serve.
Filling 2: Buttercream
3 egg yolks
75 g (3 oz) icing sugar, sifted
200 g (7 oz) unsalted butter, softened
Combine all the ingredients and the chosen flavour together and beat until well blended and smooth. Chill for a short time.
Flavourings:
40 ml (2 1/2 tbsp) fresh lemon or orange juice, strained; or 2 1/2 tbsp liqueur, spirit or eau de vie (Grand Marnier, rum or kirsch); or 5 g (l tbsp) coffee powder dissolved in 1/2 tsp boiling water; or 100 g (3 1/2 oz) plain chocolate, melted and cooled; or 15 g (1 tbsp) cocoa powder.
175g unsalted butter
175g caster sugar
3 eggs, beaten
175g Maid Marian Self-rising Flour