SPONGE CAKE RECIPE
1. Heat the oven to 400º F (200º C).
2. Place baking margarine (6oz, 170g) into mixing bowl.
3. Stir margarine, slowly at first, then faster for about 3 minutes. Make sure all of the margarine is stirred up by scrapping round the sides of the mixing vessel. The margarine should turn white in colour.
4. Add white cane sugar (6 oz, 170g) to the margarine and stir, slowly at first, to dissolve. This will take about 15 minutes and the mixture will no longer be "gritty".
5. Beat medium sized eggs (3) into a uniform liquid.
6. Place grease proof paper at the bottom of two cake dishes.
7. Add the above eggs to the mix and stir at a slow speed for about 30 seconds.
8. Whilst stirring by hand add slowly self raising flour (6 oz, 170g) mixed with baking powder (0.1g).
9. Add any additional flavourings as required.
10. Evenly distribute the cake mixture between two cake dish and spread so that the mixture is level.
11. Place these into the oven and cook at 400º F (200º C) for 20 minutes.
12. Wash the mixing bowl.
13. Prepare a cream filling by placing into the mixing bowl butter (1 oz, 28 g), margarine (1 oz, 28 g) and sieved icing sugar (2 oz, 57 g).
14. Stir, slowly at first, then fast for 2 minutes.
15. Add any additional flavourings with water (20 mls).
16. Continue to stir for another minute.
17. Take the cake out of the oven, place onto a rack upside down and allow to cool to room temperature.
18. Prepare icing by placing icing sugar (2 oz, 57 g) into a mixing bowl and add a small amount of hot water (about 90 °C) and stir to produce a very viscous liquid. The liquid should be viscous enough to avoid flowing down the cake, but not so viscous that it can not be applied to the cake.
19. Place a knife in heated water (about 90 °C) an leave until the knife is hot.
20. Place cream onto the bottom of one of the cakes and place the other half the right way up on to the cream.
21. Using the heated knife, apply the icing to the top of the cake.