Made with local, free range eggs.

Ingredients

For the sponge:

• 1lb of self-raising flour
• 1lb of Margarine
• 1lb of caster sugar
• 7 medium free-range eggs
• 1/2 oz of baking powder
• 1 teaspoon of vanilla essence

For the butter cream:

• 4 oz icing sugar
• 2 oz margarine or butter
• Drop of vanilla essence (optional)

Method

• Mix flour and margarine together.
• Add caster sugar.
• Beat the eggs together and add to the mixture.
• Add baking powder and vanilla essence and stir thoroughly.
• Transfer mixture to 3 x 11inch round cake tin.
• Bake for 25-30mins in oven at gas mark 6 (electric 200).
• Mix the ingredients for the butter cream together, allow sponge to cool then spread with butter cream and a generous helping of jam.