This recipe is about 150 years old. Although this recipe is sufficient for 4 adults, it will serve 6 to 8 children depending on their ages. It lends itself very well for use as the base for a birthday cake or similar special occasion.
9 people made this
Makes: 1 (15cm) sponge cake
100g (4 oz) caster sugar
100g (4 oz) butter or margarine
100g (4 oz) plain flour
2 medium eggs
1 teaspoon grated lemon zest or a few drops of vanilla extract
1 teaspoon baking soda (optional)
fruit preserves or whipped cream
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Method Prep:30min › Cook:20min › Ready in:50min
Cream together sugar and butter, then add remaining cake ingredients, blending into a smooth mixture.
Divide mixture between two lightly greased sandwich tins. Bake for 20 minutes in an oven preheated to 190 C / Gas 5. Allow to cool upside-down on a wire rack.
When cooled spread one half with the filling of choice (preserves, whipped cream, or both!). Invert the other half on top and press together lightly.
Using a disk of baking parchment to line the base of the tins will make the cakes easier to remove when cooked.