How to make the perfect sponge cake

• 200 g (7.1oz) unsalted butter, softened
• 200 g (7.1oz) caster sugar or golden caster sugar
• 4 eggs, at room temperature
• 1 -2 tsp vanilla extract
• 200 g (7.1oz) self raising flour

1. Preheat the oven to 180C/350F/Gas 4.
2. Using an electric processor (or a strong arm and a wooden spoon), cream the butter and sugar together until pale and fluffy.
3. Add the eggs one at a time, beating between each addition.
4. Sift the flour from a height into the bowl (if you can be bothered, sift it two or three times to ensure a really light sponge).
5. Add the vanilla extract.
6. On a slow speed, mix all the ingredients together until combined.
7. Check to see whether the batter is ready by using the 'spoon' test.
8. Add a little milk if it's too stiff.
9. Divide the mixture between two greased and lined round 18 cm cake tins.
10. Make sure you don't 'tap' the tins on the worktop surface, or else you'll lose all the lovely air inside it.
11. Bake for 20-25 minutes until lovely and golden.
12. A skewer inserted into the centre of the cake should come out clean.
13. Decorate and fill as desired - I went for a buttercream (half butter to icing sugar) and jam filling, with more buttercream on top.

unsalted butter, caster sugar, eggs, vanilla, flour

Taken from www.lovefood.com/guide/recipes/20560/video-how-to-make-the-perfect-sponge-cake (may not work)