Decorative Cakes Recipes -  Basics (Sponge Cake)

Ingredients

• 50g/2 oz butter

• 50g/2 oz caster sugar

• 1 medium egg

• 50g/2 oz self-raising flour

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Method:

1. Double line the base and sides of an 8 cm/3 inch deep cake tin with greaseproof paper. Preheat the oven to 170°C/325°F/Gas mark 3.

2. Cream the butter and sugar until lightly and fluffy. Add the egg, beating well. Fold in the sifted flour, place in the prepared tin and bake.

3. Test by pressing the centre with your fingers-it will spring back and feel firm when cooked. turn out on a wire rack and leave until cold.