There’s nothing like an old school recipe to take you back to your childhood days. And what could be better than the old school dinner classic, a sponge cake topped with jam and dessicated coconut… and don’t forget to cover in lavish amounts custard.
8 oz (227g) butter
8 oz (227g) sugar
10 oz (284g) self raising flour
2 tsp baking powder
Pre-heat oven to 180c (gas mark 4) and grease and line your cake tin with grease-proof paper.
Beat flour and butter until light and fluffy… this can be done in blender if you want to save your arm).
Now add the 4 eggs, ONE AT A TIME, gently mixing them in to the butter/sugar mix.
** If the mixture looks like it is starting to seperate, add a little of the flour and gently mix in. **
Slowly add the flour and baking powder, a bit at a time, folding (very gently mixing) it as you go.
Pour into your tin and level off. Bake in the oven at 180c for around 35-40 minutes.
**Do the knife test – – – put a clean sharp knife into the centre of the cake, if i comes out with cake mix it needs a little longer, but if the knife is clean then it is ready.**