Before I got a Kitchen Aid my sponge cakes were like strange crispy discuses.  Then I discovered that in a sponge the secret ingredient is air!

Line two 20cm circular tins and put the oven on at 170.

1. In a large bowl or preferably food processor or stand mixer, beat 350g baking margarine and 350g of caster sugar.

(If you use butter the cake will be greasy, good quality vegetable oil margarine is healthier)

2. When it’s light, fluffy and white add the eggs one at a time beating like crazy.

3. Add a splash of vanilla essence, 350g plain flour and two HEAPED teaspoons of baking powder.

4. Give it another frantic beating and divide between the two tins.

5. Bake for around 25 minutes until light and springy.

6. You can use cream or buttercream with the jam but I think just jam is best as this is a light delicately flavoured cake that doesn’t need extra sugar and fat.