This is a great beginner recipe, using the 'egg weigh method' of creating the perfect sponge.
If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well.
For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there.
This buttercream recipe is what's referred to in baking circles as ABC - American buttercream, but it's the classic buttercream we all grew up
