I've made 3 sponges in the last 2 weeks. There's something very simple yet satisfying about a plain sponge embellished with jam and cream. I have not met anyone yet who didn't want a slice. Mary Berry's recipe is a classic and comes with a couple of great tips.

225 g non-dairy spread, softened (easier to work with than butter)

225 g sugar

4 eggs

225 g self-raising flour (or plain flour with 1 tsp baking powder)

1 tsp baking powder
To make a chocolate version, add 1/4 c cocoa

Filling:

1 c jam of choice (strawberry is the classic)

300 ml cream, whipped

Preheat oven to 180C. Lightly grease 2 x 20 cm round sponge tins and line with baking paper.

Put all the sponge ingredients in a large bowl and beat with an electric mixer for 2 min until smooth.

Divide the mixture evenly between the tins and level off. Bake for 10-15 min until cooked through and the cakes are coming away from the sides.

Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely, right sides up.

Choose the cake with the best top and spread the underside with jam. Place the other cake topside down onto your serving plate. Spread liberally with whipped cream then place the other cake on top. With the jam on top of the cream it won't sink into the bottom cake.

Dust the top with icing sugar. Serve at once or keep wrapped in the fridge but serve at room temperature.