I have had this recipe for years and cannot remember where I got it from. But it is the best sponge cake recipe I have come across. It is moist and soft and delicious. Today I added a teaspoon of almond essence to the batter and a drop to the icing as I love anything almond! I also love coconut so I added dessicated coconut to each sponge layer after icing them. I baked them in two 20cm cake tins, but you could use a beer box size tray and get one large cake. I have tried this and it comes out beautifully.
4 eggs, 260g castor sugar, 250g flour, 3 teaspoons baking powder, 250ml milk, 90g butter, 2 teaspoons vanilla essence. (I used 1teaspoon vaniila and 1 teaspoon almond essence).
Beat the eggs and sugar until thick and pale in colour. Fold in the flour and baking powder. Heat the milk and butter - DO NOT BOIL. Stir into mixture with the essence. Divide evenly into the greased baking tins and bake at 180deg celsius for 30-35 minutes. To test if the cakes are cooked press with a finger and if it bounces back it is ready. Remove from the oven and loosen the sides with a butter knife. Carefully turn cakes out on to a wire cooling rack.
Now make the icing with 100g butter and 2-3 cups icing sugar. Add a drop of almond essence and a little milk. Whisk until light and fluffy. Spread equally over the cooled sponges. I sprinkled some coconut on the bottom sponge and then placed the top sponge over. I then sprinkled coconut on the top sponge together with some roasted sliced almonds. (I buy the sliced almonds and roast them in a dry pan until they turn a light brown). Lovely!!