I saw this recipe for a victorian sponge a few years ago and after having various degrees of success (or failure) making sponge cakes, i decided to have a go and see if this one finally works. It does. It has turned out to be an idiot proof recipe and is so simple to remember as well. Take 2 or 3 eggs (depending on the siize of the cake you want). Weigh the eggs in their shell and whatever they weigh, then the other ingredients will be exactly the same weight. Butter or margerine Sugar Self raising flour sifted. Cream the sugar and butter together until light and fluffy. Add eggs one at a time with a couple of tablespoons of flour, then add the rest of the flour. Cook at 180 160 in a fan oven or 350 deg farenheight for between 30 to 50 minutes depending on the weight of ingedients used. Once cooked leave to cool. You can slice through the middle and spread jam and fresh whipped cream onto to and and sprinkle icing sugar on top, or you can mix icing sugar, a small amount of water and lemon flavouring, and pour on top to make lemon drizzle cake, or you can add (i use camp coffee) to the cake, then add coffee to icing sugar and a small amount of water and drizzle this onto the top. The choice is yours. I have never had a disaster making this cake.