Here are a couple of my never fail sponge cake recipes. To be honest, I usually make the bung it all in version unless it's a really special occasion. Give them a whirl!
Rather Fiddly Classic Sponge
50g plain flour
50g self-raising flour
4 x 60g eggs, at room temperature
150g caster sugar
Grease 2 x deep, 20cm round cake tins and line the bases with non stick baking paper. Sift all of the different flours and 1/4 tsp salt together twice to get loads of air into it.
Preheat oven to 180C. Using an electric mixer, beat the eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and has roughly trebbled in volume.
Gradually sift the flour mixture over the egg mixture and fold in with a large metal spoon until just combined. Divide the mixture between the two prepared tins. Bake for 20 minutes or until the cakes have shrunk away from the sides slightly and spring back when gently touched in the middle.
Turn out on to baking paper-lined wire racks. Carefully peel away the baking paper from the cakes and then leave them to cool.
The Bung It All In Together Sponge
225g butter, softened
225g caster sugar
225g self-raising flour
2tsp baking powder
4 large eggs
1 tsp vanilla extract
Preheat your oven to 180°C/350°F/Gas Mark 4. Grease and line 2 x 20cm (8in) round sponge cake tins with non stick baking paper.
Put the softened butter, caster sugar, flour, baking powder, eggs and vanilla extract into a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide the mixture between the two lined cake tins and gently level the surface. Don't bang the tins on the bench or you will knock the air out of the mix.
Bake for 20-25 mins until the cakes look golden brown and spring back when you lightly press them in the middle with your fingertip. Leave in the tin for 2-3 mins, then turn out on to a cooling rack and peel the non-stick baking paper off. Leave to cool completely before sandwiching them together with jam & cream or buttercream.