Butter sponge cake

Method

1 Preheat oven to 160°C (140°C fan, gas mark 2-3). Grease a deep 20cm (8in) round cake tin andline the bottom with greaseproof baking paper.

2 In a medium-sized bowl beat all the ingredients together with an electric mixer on low speed until just combined. Increase the speed to medium and beat for 1-2 min until the mixture is smooth and paler in colour. Tip into the tin and smooth the surface. Gently tap the tin on the worktop to release any air bubbles.

3 Bake for 1 hr until a skewer inserted in the centre comes out clean. Leave the cake to stand in the tin until almost cool then turn out on to a wire rack. Carefully peel off the lining paper and turn the cake right way up to cool completely. Sift icing sugar over the top before serving.

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