Classic sponge cake

4 eggs (as a size guide, she uses eggs from a 700g carton, so 55-60g per egg)
Pinch of salt
¾ cup caster sugar
1 cup self-raising flour
4 tbsp of liquid (milk or water or a combination of both)
1 dessertspoon butter

Take the eggs out of the fridge and let them sit until they reach room temperature. Pre-heat the oven to moderate (see the tips below plus the road test results for guidance on this). Grease two 8-inch (20cm) sandwich tins and dust with flour, shaking out any excess. Crack the four eggs into a bowl, add a pinch of salt, and beat until they just reach the frothy stage. Add the sugar a little at the time, beating as you go. This will get creamier and creamier. At the point where you can stop the beaters, take them out and draw a figure eight with what’s running off them, you’re done (as a guide, this took me 8 to 10 minutes on medium speed). You need to be able to see the figure eight on the top of the mixture.
Sift the flour into a bowl. Add the butter to the milk/water and heat this until the butter melts (in the microwave is fine). Add the flour to the egg and sugar mixture, incorporating this gently with a whisk until combined. While folding in the flour dribble in the water/milk and melted butter.
Divide the mixture between the two tins and stick them in the oven. Check after 15 minutes. If not ready, cook for another five minutes (or until cooked). The cake is ready when it starts to come away from the side of the tin and it springs back when touched lightly in the centre.
Gently turn the cakes onto a tea towel lined cake rack. The top of the cake should be facing up so it doesn’t get any marks on it from the rack. Cover with another tea towel and let it cool for about 30 minutes. Once cooled fill with your choice of filling and serve.