- Weight the eggs first, in their shells, and then use the same weight for the margarine, flour and sugar.
- Always use caster sugar, it's finer so makes the sponge fluffier. I usually just put granulated sugar in a food processor for a few seconds rather than actually buying caster sugar specially. (yes I am that cheap...)
- I use self-raising flour, but also add a desert-spoonful of baking powder to really make it rise so the texture is nice and light.
- Use 2 separate tins, rather than one and then slicing in half, it never rises as well.
- Don't open the oven if you can help it whilst the cake is cooking, constant checking and temperature changes makes the middle sink.
- I love vanilla buttercream icing with raspberry jam in the middle. For the buttercream I always use proper butter rather than margarine, the consistency is much better and thicker, and salted butter rather than unsalted like many recipes suggest. Although if it's too thick adding a dash of cream helps. Unsalted butter makes the icing very bland.