Easy sponge cake

Step 1

Heat the oven to 180C/160C Fan/Gas 4 and line two 18cm/7in cake tins with baking parchment.

Step 2

Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one. Beat in the eggs.

Step 3

Sift over the flour and fold in using a large metal spoon.

Step 4

The mixture should be of a dropping consistency; if it is not, add a little milk.

Step 5

Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

Step 6

Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.