Fairtrade Sponge Cake
by Vicki Mistry
175 g Margarine
175 g Self-Raising Flour
175 g Fairtrade Sugar
1 1/2 tsp Baking Powder
3 Free Range Eggs
(if making a chocolate sponge, add 2 tbsp Fairtrade cocoa mixed with 3 tbsp boiling water)
1. Grease two 7" circular baking tins.
2. Mix together all ingredients well.
3. Divide mixture between tins.
4. Bake in pre-heated oven for 25 min at 180°C (350°F, Gas Mark 4) till springy to touch.
5. Cool on wire rack.
6. Sandwich together with FT jam.
7. Sieve FT icing sugar on top of cake.