Someone else asked me this last week,
First
100g of flour sugar and marg to 2 eggs double as required and vanilla essence, not the concentrate stuff, the good stuff
I use Flora, I've used different kinds of butter, cheaper brands of marg, and different kinds of marg and found this makes the fluffiest, nicest sponge I've ever tasted (if I do say so myself) lol
Also before you put it in the oven, drop it I the floor lol to get the air bubbles out
Heat at about 160 for most cakes, depending on the size of your tin, but you'll dry it out if you bake it on anything lower really
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