Sponge cake




250g (8 oz) butter or hard block marg - softened

250g (8 oz) sugar

250g (8 oz) eggs- room temperature

250g (8 oz) self-raising flour





Lightly grease two 7” sandwich tins and line with greaseproof paper (on the bottom only)


Preheat oven to 180C or 160 fan or Gas 4


Cream the butter together with the sugar until pale & fluffy. Add the eggs in a thin stream while beating.


Gently fold the flour into the cake mixture using a knife.


Spoon the mixture equally between the two tins.


Bake in a preheated oven for 20-25 mins - check that it's cooked - it should feel springy to the touch - if not then put the cake back in for another 5 minutes and re-check.


Let the cake cool in the tin before turning out.




Chocolate cake - add 40g (1½oz) cocoa powder to the mixture, and cover with chocolate buttercream (see "buttercream" recipe page)


Coffee and walnut - add 2 tablespoons of Camp coffee liquid and 70g of chopped walnuts, add 2 tablespoons of Camp coffee to the buttercream.


Lemon - add the zest of two washed lemons to the mix. Add 2 tablespoons of lemon juice to the buttercream.



A very light (well, at least it should be :-) sponge cake with a good flavour.


Serve with whipped double cream and fresh fruit or cover with buttercream

Top tip -


Place a chopping board on top of your cupcakes when they come out of the oven for a neat flat top - leave it there for just a few minutes and then take them out of the tin - cool as normal.