Sponge Cake

Pre-heat the oven to 190oC, gas mark 5. Grease and line two 7” sandwich tins. Sieve the flour into a bowl or onto a sheet of greaseproof paper.


Beat the butter, with an electric mixer or a wooden spoon, until soft. Add the sugar and continue to cream until you have a light, fluffy mixture.


Add the egg a little at a time. Beat well after each addition. If it looks as if it is curdling, add a spoonful of the sifted flour with the egg.


Using a metal spoon, add the rest of the flour, half at a time, 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.