Sponge Cakes

It has been a long time since I posted here. I seem to have ground to a halt on my writing, which includes my blog writing. I had never made a sponge cake until late May of this year, when I saw a recipe by Hugh Firnly-Wittingstall in the Guardian weekend magazine. I've made it 3 times since and really like it but it isn't as light as I have heard that sponge cakes should be so I am in search of the perfect recipe. Here is my first and I shall make it tonight.

Sponge cake recipe ingredients: Serves 4

100g butter
100g caster sugar
100g self raising flour
Vanilla essence
Pinch of salt
2 medium eggs

Sponge cake recipe cooking instructions:

1. Preheat oven to Gas mark 190°C.

2. Place the butter and sugar into a mixing bowl. Beat until smooth and creamy.

3. Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency.

4. Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs.

5. Add the vanilla essence and a pinch of salt, mix for a few minutes.

6. Divide into two lined, or non-stick sponge tins, put into a moderately hot oven, middle shelf.

7. Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated).

8. Put to cool on a rack to cool.

9.When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.

I rather like Delia Smith's instructions for her sponge cake so I will try that one later in the week. Now I just have to decide who to give these cakes to so that I don't eat them all myself!!