THIS is the cake I make all the time, in many different variations for different used, the base recipe is always this. It makes great sheet cake, thick cake, tres leches (I'll do that video next) and, well, you just need to know how to make it.
You MUST use a scale, sorry but you do, it doesn't work right with a conversion so go spend the $10 and get a scale and then rush home and make this cake. THIS is the scale I use, no, I'm not compensated at all:
NOW, the recipe,
TRACY'S BASIC SPONGE CAKE, or MY 125 GRAMS OF EVERYTHING CAKE
125 grams of self raising flour (OR a/p with 1 tsp of salt and 1 tsp baking powder)
125 grams sugar
125 grams butter, room temperature is best
125 grams of eggs
dribble of vanilla, dribble of milk to make it loose drop consistency.
BAKE in a greased and floured pan (or line with parchment) at 350 till done and gorgeous.
Go make this, truly, it's so easy and so tasty and "real" cake.