Pre heat oven to 190°CSome prepareation grease and line the base of 2 18-20cm (7-8inch) sandwhich tins.
Measure out the sugar and magerine in a mixing bowl. Beat the eggs in a pint jug and in another shallow bowl weigh out the flour with the pinch of salt. Cream the margerine (or butter) and sugar together using a wooden spoon in a mixing bowl until light and fluffy. Scatter a spoonful of flour and pour a third of the egg mixture then adding another spoonful of the flour on top, cream together until light and fluffy and repeat until egg and flour is used. Divide the mixture between the prepared sandwhich tins. Bake in the centre of the pre heated oven for 20 - 25 mins. Do not OPEN the oven door while cooking otherwise the sponges will come out flat. After 25 mins check the sponge, if they are golden brown and when you lightly press the surface of the sponge the surface bounce's back they should be ready. Take out of the oven with oven gloves or a towel.
Let them cool down for 5 mins before score around the edge of the sponge turn them upside down and tap them out onto a cooling tray. Spread some jam on the upturned surface of 1 half and sandwhich with the other or you could on the other half spread some butter icing or real whipped cream and then sandwhich them together.
of course you may find need to change timings perhaps. The matter of creaming the mixture together well helps to get a lot of air into the sponge to make it lighter. I have found different brands of the ingrediants may give a different result texture or amount they raise, it is trial and error, even the ovens make a difference. If you have a twin oven cooker will see a difference probably. A different person reading the same recepie will most likely produce a difference and even introduce their own techniques
Leave them on the cooling trays until they have cooled down completely.
A delightful tea tie cake
For flavour. You could add a few drops of vanilla essence or/and 2 tsp coffee essence (Coffee dissolved in a little water rather than buy some)with the sugar and margerine mixture with the eggs/Orange or Lemon finely grated rind added to the flour or replace 3 level tbsp flour with cocoa powder and the possibilities are endless!