2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
Step 4:
Step 5:
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
Step 6:
Step 7:
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.
Step 8:
Step 9:
suggestion- for a chocolate sponge cake mix in cocoa powder (the kind you put in chocolate milk) in step 4.
