Basic Sponge Cake

For large cake3 large eggs
85 gms self raising flour (or plain flour (maida) can be used adding 3/4 tsp baking powder)
115 gms sugar
4 tbsp melted butter or margarine

For small cake2 large sized eggs
55 gms self raising flour ( or plain flour (maida) can be used adding 1/2 tsp baking powder)
85 gms sugar
3 tbsp melted butter or margarine

Method

1. Sieve the flour.
2. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. ( 10 "x 5") or 175mm. (7") diameter tin for the large cake; and 225 mm.x 100 mm. (9" x 4") or 150 mm. (6") diameter tin for the small cake.
3. Beat the eggs and sugar very well until thick and double in quantity.
4. Fold in the well-sieved flour carefully and gently with a metal spoon.
5. Fold in 2 tablespoon of hot water (11/2 tablespoons for the small cake) and the butter.
6. Pour the mixture into the prepared baking tin.
7. Bake in a hot oven at 400°F for 15 minutes.
8. The cake is ready when it leaves the sides of the tin and is springy to touch.
9. Take out from the oven and leave for 1 minute.Invert the tin over a rack and tap sharply to remove.

Tips

1. VARIATION : CHOCOLATE SPONGE
2. Proceed as for basic vanilla sponge but reduce the self-raising flour quantity by 15 grams and use instead 15 grams and use instead 15 grams cocoa.