About this recipe:A fatless sponge that could not be easier. Use this sponge as an easy, fail-safe starting point for your favourite cakes and desserts. This is nice layered with cream and fruit, as well as in a trifle!
110g (4 oz) self-raising flour
110g (4 oz) butter
110g (4 oz) caster sugar
2 eggs, beaten
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Method Prep:15min › Cook:20min › Ready in:35min
Pre-heat the oven to 190 C / Gas mark 5. Grease and line two 7” sandwich tins. Sieve the flour into a bowl or onto a sheet of greaseproof paper.
With an electric mixer or a wooden spoon mix the sugar and the eggs together for 10 minutes or until the mixer leaves a trail.
Using a metal spoon, add the flour little by little, folding gently, in a figure of eight movement.
Divide the mixture between the two tins and level the surfaces slightly.
Bake for 20 minutes or until well-risen and firm to the touch. Turn out of the tins and cool, topside up to avoid marks, on a wire rack.
For a traditional treat, sandwich together with jam and whipped cream.