- STEP 1
Set oven to 170 degrees.
- STEP 2
Mix all the ingredients for the cake together, then beat the mixture hard until it's as smooth as you can get it (in my experience, a lighter coloured mix gives a lighter sponge).
- STEP 3
Pop the mixture in a cake tin (or 2 if you'd rather not cut the first in half after baking), and tilt the tin until the mixture is spread evenly.
- STEP 4
Bake in the oven for approx. 30 minutes, or until a knife comes out of the centre of the cake clean (ie without any residue).
- STEP 5
Remove the cakes from the cake tins (running a butter knife round the outside helps) and pop them on a wire rack to cool down.
- STEP 6
Once cooled, cut the cake in half (if in step 3 you used 2 cake tins, ignore this step).
- STEP 7
Make butter cream icing, and spread this on the cooled cake along with some jam (I prefer raspberry), and dust with icing sugar to finish.
