Classic Sponge Cake

Delicious vanilla sponge cake , perfect for whipped cream and jam!

1. 1

   1. Preheat the oven to 180C/350F/Gas 4.
   
   2. Grease two 18cm cake tins (or one large spring formed tin) thoroughly with the extra butter, put aside for later.
   
   3. Cream together the butter and sugar using either an electric whisk or by hand with a balloon whisk.
   
   4. Next whisk the eggs in one by one (I normally crack the eggs in a separate bowl , then add them into the creamed butter. it just makes it easier to remove any shells) and add the vanilla.
   
   5. Sift in the flour then fold with a metal spoon or spatula, add a dash of milk if the batter is too thick.
   
   6. Split the cake batter between the two tins and bung in the oven for around 25 minutes .
   
   7. Take the cake tins out of the oven and insert a skewer right in the middle of the cake , if it comes out clean its done! If not put them back in the oven for around 5 minutes . Keep checking with the skewer until its clean.
   
   8. Once the cakes are cooked leave to cool in the tins and then pop them out onto your serving plate!
   
   Now feel free to add whipped cream or fruit jams once the cake has cooled or enjoy on it's own!