Ingredients

• 400g Sugar
• 250g Self Raising Flour
• 6 Eggs

• Margarine

Equipment

• Two cake mixing bowls
• A electronic cake whisk
• Oven
• A large mixing spoon
• A Cake Baking Tin, with removeable bottom
• Greese proof paper
• Scissors
• Penncil
• Skewer
• Bread knife

Receipe

Building Cake Mixture

1. Separate the whites from the yolks from 4 eggs
2. Put the 4 yolks, plus the two remaining unseparated eggs into a mixing bowl
3. Add the sugar to the bowl
4. Mix the business in the bowl with the whisk
5. Add the flour into the mix and whisk with a large spoon
6. Add the 4 egg whites into the other bowl
7. Mix with the electronic whisk
8. Add the whisked egg whites foam into the first bowl
9. Mix with a large spoon

Extra Garnish

• At this stage, additional flavours can be added, into the mixture, such as
  • chocolate chips
  • nut chippings
  • cocoa powerder to make a chocolate sponge

Baking Preparation

• Preheat the oven at 200°C for about ten minutes
• Take the baking tin and the greese proof paper
• Take the pencil and drawthe outline of the baking tin onto the greese proof paper
• Cut out the greese proof paper along the pencil line
• Place the cut out piece of greese proof paper and place at the bottom, inside the baking tin
• Greese the tin, with the paper with the margarine
• Empty the cake mixture onto the cake tin, ontop of the placed-inside greese proof paper

Baking

• Place the baking tin with the cake mixture into the preheated oven for abot 1½ – 2 hours
• Place the skewer into the centre of the cake, and then take out, if it comes out clean it is baked through

Post Bake

• Take out place onto an oven shelf. in the tin for two minutes
• After two minutes, undo the tin, and remove the tin, and leave the cake on the bottom.
• Leave the sponge for another ten minutes
• With the greese proof paper, the cake sponge should move away from the bottom from ease.
• The greese proof, should be easily able to be peeled off.

Decorating the cake

To place something at the mid way point of the sponge

1. Take the sponge, and use a bread cutting knife
   1. Turn the sponge 90°
   2. And carefully cut at the mid point, accross the entire sponge

1. On the two halves
   1. Place whatever spread desired