Ingredients:
 
4oz/100g of butter,
4oz/100g caster sugar,
4oz/100g self raising flour and
2 eggs

This is easy to remember as it is 4oz of each ingredient. Remember that these are just the very basic ingredients to use. You can add your own flavourings, the most popular is Vanilla Essence (usually only up to 2tsp) or Coco Powder for a chocolate sponge. 

Method:

Sieve the flour before adding it to the mixture.

Whisk the butter and sugar together until it is light and creamy

beat the eggs and then add it to the the butter and sugar mixture slowly and gradually with a little bit of the flour.

fold in the remains of the flour – use the “cut and round” motion, (you add the ingredient to the mixture, cut through it with your spatula in the middle then bring the spatula round the bowl in a circle motion)

divide the mixture equally between two cake tins of about 6inches, then bake in the oven for about 20-25 minutes at a temperature of about 190 Degrees/gas mark 5/375F.

Remove from the oven when they are ready- you can tell this when they risen and are an even golden brown colour.

Butter cream Filling:

250g unsalted butter (softened or use margarine) 
200g icing sugar, sifted
50g cocoa powder

Method:

Whisk the butter, icing sugar and cocoa powder until light, soft and fluffy.