Lovely Sponge Cake

A community recipe by lozza

Not tested or verified by Nigella.com

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Introduction

This is a never-fail, lovely sponge cake recipe that my mum taught me.

Ingredients

Serves: 8

For the Cake

6 ounces self-rising flour
6 ounces superfine sugar
6 ounces margarine
3 medium eggs

For the Filling

margarine
confectioners' sugar (to thicken)

Method

Lovely Sponge Cake is a community recipe submitted by lozza and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease 2 cake tins with margerine, or line with baking paper. Put the oven on at 170C

Cream together the sugar and the margerine until the mixture is fluffy and a pale primrose colour. Add half the eggs and a third of the four and beat into the mixture.

Add the second half of the eggs and the second third of the flour. Once this is mixed together, tip the remaining flour into the centre of the mixture.

Using a large metal spoon "fold" the cake mix using a figure-of-eight motion for a couple of minutes. Put an equal amount of mixture into the two tins. Put into the oven for 20 minutes, then check by putting a skewer into the centre of the cake. If it comes out clean, it is cooked.

For the icing:

Beat confectioners' sugar into a dollop of margerine until the icing is stiff. When the cake is cooked and cooled, lay one half top side up on a plate.

Carefully tip the icing into the centre and use a hot knife to gently and evenly spread the icing accross the cake.

Lay the second cake on top of the first, top side up.

Sprinkle with confectioners' sugar to finish.