2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
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.
suggestion- for a chocolate sponge cake mix in cocoa powder (the kind you put in chocolate milk) in step 4.