Sponge Cake / Cup Cakes

This is the best recipe that I've found for sponge cake as it is avoids it being heavy (which can be a problem with using dairy free margarine).
175g Appropriate margarine
175g Caster sugar
175g Self-raising flour
1/2 teaspoon baking powder
3 eggs (beaten)
Jam (3 tbs) or 'Butter' icing (made with icing sugar and suitable margarine - see separate recipe)

1) Mix the margarine and caster sugar together until soft and creamy.
2) Add the eggs, a little at a time, with some of the flour and the baking powder.
3) Fold in the remaining flour.

Alternatively place all ingredients into a large mixing bowl and whisk for 2-3 minutes - this works very well and ensures that you have a light cake at the end of it!

4) Spoon the mixture into 2x18cm greased and lined sandwich tins.  Ensure the tops are as level as you can.
5) Bake in the preheated oven, 180 degrees, Gas mark 4 for approx 20 minutes.  Check the cakes are cooked by inserting a skewer and ensuring it comes out clean.
6) Place the cakes on a cooling tray and leave them to cool. 
7) Once cooked if it's not level then carefully slice the top off with a sharpe knife.
8) Spread the jam or butter icing onto one cake and place the other cake on top.