Once you have this sponge, you can decorate it in any way you like and adorn it with icing, fruit or chocolate. Let your imagination run riot on it. It is extremely simple to get a deliciously light sponge.

The quantities you need are all related to each other - if you use four ounces each of butter, sugar and flour, you need to add two eggs. Add three if you increase the quantities to six ounces each of butter, sugar and flour, and so on. Always use self-raising flour.

In a bowl and using a wooden spoon or a whisk, combine the sugar and butter until light and smooth. Add the beaten eggs and stir in, then fold in the sifted flour with a metal spoon using a figure-of-eight motion to trap air in the mixture.

Divide between two tins and bake for 20-25 mins - don't open the oven while the cake cooks. Turn out onto a wire rack to cool, then decorate as desired.