This sponge is absolutely lush and melt in the mouth, and I cook it in one of those fancy ring style baking tins, so looks nice when you have guests over.
The amount of mixture I am going by will be enough for one of those large ring tins, here goes...
5 eggs
10oz self raising flour
10oz caster sugar
10oz margarine
200g tub of glace cherries
2 tbls almond essence
Oven temp should be 180
Grease and flour the tin
first cream the margarine and caster sugar in a bowl with an electric whisk for a couple of minutes, then add the eggs and flour and whisk, don't worry about the mixture curdling, as long as you put the eggs and flour in together it will be fine. Add the almond essence and halved cherries and mix with a wooden spoon.
Pour mixture into the tin and cook for about 35mins but check after 30 mins, depending on your oven it may need more or less, inserting a skewer to see if the cake is ready, if it comes out clean then the cake is done!
Leave to cool for 10mins then turn out onto plate, when the cake is completely cool drizzle with icing.
Now put kettle on, and make a
.jpg[/img] to go with it, luuuusshh...
