4 fresh free-range eggs
1 cup castor sugar, plus a little extra for dusting the finished cake
1 cup self-raising flour
2 tsp baking powder
1 cup Stork Baking Margarine at room temperature, plus a little extra to grease the tins
Step by step method
- Preheat the oven to 180°C. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little Stork Bake around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and Stork Bake.
- Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix.
- Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
- Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.