Now listen here you common peasant, I'll have you know, I'm the toughest bloke in my local shop! Listen well matey, I'll fight ya', one on one, I'll hook you right square in the gabber!! I have a fearsome right duke you know, I name him Earl bloody nose! Be right certain you mud dweller that he'll knock you back into your working class cesspit!! What say you knaive? 

Points to remember

Preheat oven to 180C/fan 160C; grease and line two sandwich tins with baking parchment.
Cream butter and sugar together in a large bowl until pale and fluffy.
Beat in the eggs in a few additions until the mixture is thick and voluminous.
Gently fold in the flour using large metal spoon, working in a gentle figure of 8 motion to preserve all the air you've whisked in. Keep going until no dry lumps of flour remain.
Divide between the two tins and bake for 25-30 mins (for an 8" sponge) until the sponges are risen, golden and feel springy to the touch. Leave to cool in the tins for a few mins, then release by running a knife around the edge.
Place on a wire rack to cool completely. Peel off the baking parchment and then sandwich with your cream, buttercream or your favourite jam.

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