I was struggling to find a simple 10" round sponge cake recipe, so here's what I've done. I'm making a birthday cake to hold a high heel shoe on top. The base will be two 10" round tins, with buttercream in between, icing to cover and decorations. I weighed 5 medium eggs in their shells and used the same weight in caster sugar, Stork® and self raising flour. This is in one 10" tin, so double up and split into two 10" tins if you're sandwiching. Picture is how mine turned out before trimming and decorating
You can then do what you wish once fully cooled. Eat it plain, add buttercream and jam, decorate with icing or have with custard, your choice. Enjoy!
Take a look at the card cake made with same ingredients x - 07 Aug 2017