The recipes here are all to make a 6" round cake, and assume that the eggs are large weighing without there shell, approximately 63g (2oz) each.

Vanilla sponge

This recipe is essentially based upon the madeira cake and is ideal for novelty cake sculpting. Fill it with buttercream or jam or both!

190g (6oz) Castor sugar
190g (6oz) Soft margarine
1½ tbsp. Corn oil
190g (6oz) Self raising flour
95g (3oz) Plain flour
3 Eggs beaten
1 tsp Vanilla essence

Mix together the sugar, oil and margarine until light and fluffy.

Sift the flour into the bowl and add the eggs and flavouring.

Mix until completely smooth and pour into cake tin.

Cook on 150ºc electric, 130ºc fan assisted, 300ºf or Gas Mark 2, for approx. 1-1¼hr.

Moist Chocolate sponge

This cake is the best chocolate cake I've ever tasted, you can make it even more chocolatey by replacing some of the flour for even more cocoa. Fill it with chocolate buttercream or ganache.

2 Eggs
125 floz (4oz) Corn oil
125 floz (4oz) Milk
250g (8oz) Castor Sugar
155g (5oz) Plain flour
95g (3oz) Cocoa powder
2 tsp Baking powder
Pinch Bicarbonate soda

Put the liquids in the bowl first then sift the dry ingredients on top. Mix on a slow speed until all the ingredients are combined. Mix of High speed for 1-2 minutes until the mixture is smooth, DO NOT OVER MIX!

Cook on 150ºc electric, 130ºc fan assisted, 300ºf or Gas Mark 2, for approx. 1-1¼hr.

Lemon sponge

This recipe is essentially based upon the Victoria sponge cake and is an ideal celebration cake. Fill it with lemon buttercream or Lemoncurd or both!

200g (6½oz) Block Margarine or Butter
200g (6½oz) Castor sugar
200g (6½oz) Self raising flour
3 eggs
1 Zest of Lemon
1½ tbsp. Lemon juice

Put the liquids in the bowl first then sift the dry ingredients on top. Mix on a slow speed until all the ingredients are combined. Mix of High speed for 1-2 minutes until the mixture is smooth, DO NOT OVER MIX!

Cook on 150ºc electric, 130ºc fan assisted, 300ºf or Gas Mark 2, for approx. 1-1¼hr.