Sponges

• Big Sponges / Small sponge cakes in cases (about 18)
  
• 12/6oz caster sugar
• 12/6oz soft marg’
• 6/3 eggs
• 11/5oz self-raising flour
• 1oz cocoa
• tsp baking powder
• tblsp / 2tsp boiling water

1. warm Kenwood bowl and beater with water & dry
2. mix sugar & marg in kenwood and BEAT for 3+mins on fast
3. add all but one egg, one at a time, beating each time (medium)
4. add last egg with 1 tblsp of sifted flour, Beat slowly then increase
5. remove beater, add water and sieve in flour, Bpowder & cocoa
6. fold in – round, fold over & cut, turning bowl slightly [mixing without losing air]
7. case up & bake for c.25/15 mins @ 180C
8. [bake big cakes in tins with turning bottoms – grease don’t line]
   
9. press gently to check if cooked; if they spring back up or are moving away from the sides then they are done.
10. (if you've got a dint, they need 2-3 more minutes.)