Sponge cake

Ingredients 125g/4oz butter or margarine, softened 125g/4oz caster sugar 2 medium eggs 125g/4oz self raising flour Preparation method Heat the oven to 180C/350F/Gas 4. Line two 18cm/7in cake tins with baking parchment Technique: Greasing and lining cake tins Greasing and lining cake tinsWatch technique0:33 mins Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one. Technique: Creaming butter by hand Creaming butter by handWatch technique0:50 mins Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency; if it is not, add a little milk. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool. Technique: Testing to see if a cake is cooked Testing to see if a cake is cookedWatch technique0:29 mins Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.