This recipe uses a bung it all in and beat it together method that makes it really quick to make and idea for when you need a large cake at short notice. You can either bake it as a large rectangle before icing the top and slicing it, or cut it in half and put one half on top of the other with buttercream in the middle and on the top.
Put the following into a stand mixer or beat with an electric beater for 2 minutes:
175g really soft butter or baking spread
225g self raising flour
1 1/2 tsp of baking powder
175g caster sugar
2 free range eggs
3 Tblsp/45ml milk
Preheat your oven to 180C/160C Fan/Gas Mark 4. Grease and line a traybake tin approximately 12 x 9 inches or 20 x 22cm.
Pour the mixture in to the prepared tin or foil tray and level the top.
Bake the sponge for about 25 - 30 minutes until the cake has shrunk away from the sides of the tin slightly and springs back in the centre if you press it lightly with your fingertips.
Leave the sponge to cool in the tin and then ice as you like. I usually use 225g of icing sugar and add enough water to make a pourable icing.
Mix 3 Tblp of cocoa with 3 Tblsp of water and add this to the mixture instead of the milk. If the mixture seems a bit too thick then add 1 Tblsp milk. Make the recipe as above.
Melt 75g butter and stir in 50g of cocoa until well combined. Add 225g of icing sugar and 2 Tblsp/30ml milk. Beat well and then spread over the cake. Leave to set.
Lemon Drizzle Cake
Add the zest of 2 lemons to the cake ingredients. When the cake is cooked and just out of the oven mix the juice of the 2 lemons with 200g of caster sugar and pour it over the hot cake.
Add 200g of currants to the other ingredients and beat together as normal. Half way through the cooking time take the cake out of the oven, sprinkle 2 Tblsp of demerara sugar over the top of the cake, then put back into the oven for the rest of the cooking time.
Jubilee or Berry Sponge
Fruit Sponge Pudding