Sponge made easy

My grandmother always use to make this cake for my birthday every year, whilst still at primary school I persuaded her to teach me how to make the perfect light sponge and this year I decided to teach my youngest child. 
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Recipe for sponge:
6 Oz Self raising flour
6 Oz soft butter
6 Oz sugar
3 eggs

Always use the ratio of 2:1 i.e. double the amount of flour, butter and sugar to the number of eggs used for instance if you wanted to make a larger sponge you could use:
8 Oz Self raising flour
8 Oz soft butter
8 Oz sugar
4 eggs
Whisk the eggs, butter and sugar together then slowly sift in the self raising flourFor the extra light sponge now add:
1 tsp baking powder
1 desert spoon of hot water
Whisk again for another 15 seconds
Then:
Pour into two 7 inch greased round cake tins lined with grease proof paper (if you are making a larger sponge make sure the cake tins are deep enough)
Bake in the oven on 180 degrees until golden brown
To test the sponge is cooked thoroughly see if it bounces back when you press your finger on the centre
Once the cake tins are cool enough remove the sponges and place them on a wire rack until cold.
Then add whatever filling and topping you prefer