Basic Sponge Cake
1 1/2 cups (225g) Lighthouse Cake, Sponge & Steamed Bun Flour (Sifted)
1 cup (225g) Caster Sugar
160g Butter, soft
4 Eggs, lightly beaten
2 tbsp (40ml) hot water
Preheat oven to 200°C (180°C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins.
Using an electric mixer beat together the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour to the mix then gradually add the eggs, beating well after each addition.
Using a large metal spoon, gently fold in the remaining sifted flour and water. Divide the mixture equally between the prepared tins.
Bake for 20-25 minutes or until the centre of each cake springs back when lightly pressed. Allow to stand in the tins for 5 minutes before transferring to a rack to cool completely. Serve with jam and whipped cream.