Recipe for small sponge cake?

We have 2 cake tins that are eight inches in diameter each, 6 free range eggs, lots of plain flour, some self raising flour, vanilla essence, caster sugar and rasperry jam. We also have some brown sugar, chocolate chips and glace cherries as well as all the basic equipment e.g. measuring scales.





Could you find me a recipe which just has these (or some of these) ingrediants in and no others. No links please, just the recipe. Remember, a sponge cake recipe.Recipe for small sponge cake?
This is all i found sorry i wasn't much help,i found a few.





http://allrecipes.com/Search/Recipes.asp鈥?/a>Recipe for small sponge cake?
Hot-Milk Sponge Cake


9 servings


Prep: 15 minutes


Bake: 20 minutes


Cool: 30 minutes


Stand: 30 minutes





Ingredients


2 eggs


1 cup all-purpose flour


1 teaspoon baking powder


1 cup sugar


1/2 cup milk


2 tablespoons butter


Broiled Coconut Topping (see recipe below) - optional





Directions


1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.





2. In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.





3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.





4. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Makes 9 servings.





Broiled Coconut Topping: Beat 1/4 cup packed brown sugar and 2 tablespoons softened butter or margarine until combined. Stir in 1 tablespoon milk. Stir in 1/2 cup flaked coconut and, if desired, 1/4 cup chopped nuts.
Golden Sponge Cake





INGREDIENTS:





2 cups sifted all-purpose flour


1 1/2 cups sugar


1 tablespoon baking powder


1 teaspoon salt


1/2 cup vegetable oil


7 egg yolks


3/4 cup cold water


2 teaspoons vanilla


2 to 3 teaspoons grated lemon or orange peel


1 cup egg whites (about 7)


1/2 teaspoon cream of tartar





PREPARATION:





Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.





In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.





Pour batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 minutes; increase heat to 350掳 and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.





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