This recipe can be used to make various cakes, this is a basic Victoria sponge, but could be adapted to make chocolate or Coffee cake if you add the right bits at the right time.
Step 1: What you need
Electric Hand mixer
2 x 18 Inches non-stick cake tins (good tins are extremely important)
250 grams of Self Raising Flour
250 grams of margarine
250 grams of caster sugar
3 x large eggs
2 x tsp Vanilla Essence
Step 2: Prep the tins and oven
now you want to coat your Cake Tins in a thin layer of lard, I know they are non-stick but do it anyway, I prefer to use my fingers mostly because I can be sure I have coated the tins plus the heat from your fingers will melt the lard slightly giving the tins a nice light coating. Make sure you cover every part of it, including the sides.
Now you need to take about a Table Spoon of flour and put it in one of the tins and work it round by shaking and tapping the tin make sure its all coated the sides as well, with the left over flour do the same with the other tin and bin the last little bit of flour we don't need it.
Put your tins aside for later use.
Step 3: Cream the margarine and Sugar
Now using your mixer mix the Margarine and sugar together until its creamed.