About this recipe:This is the easiest cake recipe - no one could screw this up. It's great because it's a 2 egg quantity recipe: you can double the ingredients (4oz-8oz, 2eggs-4eggs) to make bigger and thicker cakes if you so wish to. Instead of 4oz of everything I usually use 12oz (6 eggs, 3 teaspoons baking powder) for birthday cakes. It's a recipe my nan used and taught to me when I was a kid. It's very light and spongy, and is great for chocolate cake, cupcakes and a Victoria sponge!!!
First take the margarine out of the fridge at least a couple of hours before starting so it can soften.
Preheat the oven to 150 C / Gas 2.
Cream the margarine and sugar together, whisk in the eggs, then add the flour, and baking powder. You can also add 1 to 2 tablespoons of cocoa powder if you want a chocolate mixture, or 1 teaspoon of vanilla extract.
Grease a cake tin with marg and add a layer of baking parchment or greaseproof paper and add the mixture.
Bake in the middle of the oven for 1hr. Please do check the mixture half way through because if you double or triple the recipe it may need to be cooked a bit longer.
Allow to cool on a wire rack for at least 2 hours before cutting or icing.
For a quick tasty icing: 1 egg white and icing sugar. Mix together adding as much icing sugar as you wish to get the consistency you're after.
I've recently made this cake a few hours ago actually and it didn't go well it was like a traybake more than a cake so thin but ill do a thicker one as it didn't go right as I'm a professional cake baker but was in a rush!!! - 04 Sep 2014