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
Allow to cool in the tin for a few minutes, and then ease the sponges out onto wire racks to cool.
To serve, sandwich with raspberry jam and whipped cream or with lemon curd. Sift icing sugar over the top before serving.
To make a chocolate cake, substitute
© 2000 Frances Bissell. All rights reserved.