All-In-One Sponge Cake

No creaming or folding, this is a simple, quick and easy stand-by sponge. Choose your own filling, fruit, cream, lemon curd or jam. For a variation add some vanilla essence, lemon or orange zest to the ingredients. Requires 2 round 8 inch sandwich baking tins, greased and lined with baking paper. I sometimes need to cut a thin slice from the top of of one of the sponges to level them before I sandwich them together.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 3⁄4 cup butter or 3⁄4 cup margarine, needs to be soft
• 1  cup caster sugar or 1  cup fine sugar
• 3  eggs, beaten
• 1 1⁄2 cups  sifted self-raising flour
• 2  teaspoons baking powder

Directions

1. Preheat oven to 350 degrees F (325F if you know your oven is really hot).
2. Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
3. Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
4. Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
5. When cold, sandwich them together with your favorite filling.
6. Sprinkle caster or powdered sugar on the top.