The Basic Sponge

• 175 g (6 oz) unsalted butter, room temperature
• 175 g (6

Cream the butter and sugar thoroughly until pale, light and fluffy. Beat the eggs, and gradually beat, a little at a time, into the creamed mixture. Once the eggs have ben incorporated, gently fold in the flour.

Spoon the batter into 2 × 20cm (8