Preheat the oven to 350°F. Grease one 8 x 3-inch round cake pan and set aside.

Using an electric mixer, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing after each addition. Add the mixed essence and mix until combined.

In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg.

Gradually add the flour mixture to the creamed mixture, a little at a time, mixing just until combined.

For a marble sponge cake, divide the batter into three portions. Leave one portion plain and add food coloring to the other two. Pink and green are my usual colors, but you can use whatever colors you have on hand. For a plain sponge cake, skip this step.

Alternate spoonfuls of the plain and colored batters in the prepared pan. Gently run a knife or skewer through the batter a few times to create a marble effect without completely blending the colors.

Place the cake on the center rack and bake for 40 to 45 minutes, or until a knife, skewer, or toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Turn it out onto a wire rack and allow it to cool completely.