Okay, here we go!
You take two cups plain flour, pinch of baking powder, a little bit of Bicarbonate of Soda (Haus Natron), a GOOD lump of butter (the more butter, the richer the cake!)an egg and a couple of table spoons egg. Mix them up well. Add a few drops of vanilla essence (essential in all good sponges) and a generous table spoon on caster sugar. Keep mixing, get air into the mix.
You should now have a luxurious dough. Heat an oven 175, line a circular cake tin(can't remember the measurements, stand sponge size!). Fill the tin. Stick in the oven for about 25 mins, or until golden, and cooked all the way through (use the knife trick-should be dry.
Now, here's the best bit. Get a couple of fat lemons (you can use any fruit, but citrus is best!). Squeeze the bejeezuz ou of them. No pips. Then add as much ICING sugar as you need. I like a lot, it fizzes the citrus and gives it that Zing.
So the Cake is done. Now normally you would wait until it cools, put it on a rack so it cools from all sides and becomes light and springy. But we've upped the butter, right? We want it more 'puddingy'
So as soon as you can, pull it out, put it in the serving bowls and drench the bastard with the juice/suger mixture. It must still be warm. It'll now sizzle with the icing sugar. Serve it with masses of Mascarpone cream, or better real cornish clotted cream.
Sit back, enjoy your heart attack!!!