Never fail sponge cake

Ingredients

50g butter
¾ cup white sugar
1 cup cake flour
3 eggs
2 teaspoons baking powder
Jam
Fresh cream, whipped
Icing sugar

Method

Melt butter. Place in a mixer bowl together with sugar, flour and eggs. Beat on low to combine then on high speed for 3 minutes. Stir in baking powder. Pour mixture into 2 greased 18 or 20cm sandwich cake tins. Bake at 190 degree C for 15 to 20 minutes or until sponge springs back when lightly touched. Leave in tins for 5 minutes before turning onto cooling rack. When cold spread 1 half with jam and whipped cream. Top with second half and dust with sifted icing sugar.

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