Basic Sponge Tart Case Recipe

2 eggs
200 g/7 oz/scant 1 cup caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)

150 g/5 oz plain (all-purpose) flour
5 ml/1 tsp baking powder

A pinch of salt
120 ml/4 fl oz milk
50 g/2 oz butter or margarine

Method:

Beat together the eggs, sugar and vanilla essence, then mix in the flour, baking powder and salt. Bring the milk and butter or margarine to the boil in a small pan, then pour into the cake mixture and blend well. Spoon into a greased 23 cm/9 in shaped flan tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until lightly golden. Turn out on to a wire rack to cool.