Basic Sponge Cake

This cake is delicious and really easy to make. For some reason, it tastes much better with butter than with margarine, so I would stick to that if possible. The recipe is very easy to adapt, and the quantities are just the weight of however many eggs you want to use for everything else (except cocoa!). For a marbled cake, make half the mixture plain and half chocolate and swirl together in the tin. I have also made a cake that was a quarter plain for my dad, who can't eat chocolate and three quarters chocolate for the rest of us. This was really easy to do, by simply putting a large blob of plain into the tin and filling the rest with chocolate.

Method:

1. Preheat the oven to about 180 degrees celsius

2. Cream together the butter (softened) and sugar in a bowl, or electric mixer if possible 

3.  Add in the eggs, and mix that up before adding the flour

4. Mix all of the ingredients together until they are a light, caramel colour. If you want to make a chocolate cake, now add cocoa to taste

5. Grease a tin with butter and sprinkle with flour, to stop the mixture sticking, and put the cake mixture in it

6.  Put the cake in the oven for 20-30 mins. Check after 20 mins, but it could need longer

      Tip: stick a skewer into the cake when you think it is done. If it comes out clean, then the cake is complete. If not, bake it for a bit longer.