These are the ingredients for basic 6 inch, 8 inch, 10 inch and 12 inch round. If the tins are square they would be one size smaller so the 6 inch recipe would be a 5 inch square, the 8 inch a 7 inch square and so on.

You can either make 2 cakes using the ingredients and sandwich them together or make one large one to cut in half and fill. I will give you the cooking times for both.

I like to use half unsalted butter and half Stork as I think it makes the sponges lighter but the choice is yours.

MAKE SURE THAT THE FATS AND THE EGGS ARE AT ROOM TEMPERATURE.

ROUND               12”           10”           8”            6”

S.R. Flour         1lb 4ozs       1lb         12oz         8oz

Caster sugar     1lb 4ozs       1lb         12oz         8oz

Butter                10oz          8oz          6oz         4oz

Marg                  10oz          8oz          6oz         4oz

Eggs                    10             8             6            4

Vanilla Ext       3 teasps    2 teasps    1 teasp    ½ Teasp.

Cream together the fats and sugar until pale and fluffy.

Add the extract to the beaten eggs and beat into the butter mixture a little at a time (if the mixture appears to be curdling add a little flour)

Carefully fold in the sieved flour.

Place in the greased lined tins and and smooth over. If you want a completely level cake, make a slight dip in the centre.

Cook at 180 degrees (fan) for the following times:

(All depending on your individual ovens.)

12”  Whole cake Approx  1 hr 15 to 1hr 30 mins or  2 cakes 30 to 35 mins

10”  Whole cake Approx  1 hr to 1 hr 15 mins    or  2 cakes 27 to 30 mins

8”  Whole cake Approx  45 mins to 1hour          or  2 cakes 20 to 25 mins

6”  Whole cake Approx  30 mins to 45 mins       or  2 cakes 15 to 20 mins

5 Kilos of sugar paste will cover all 4 cakes (fruit or sponge) or scale accordingly. (same for fruit)