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Whisked Sponge Cake

ingredients

makes 8 slices
3 eggs
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
2 cups (225 g) plain flour (All purpose)
45-60 ml (3-4 tbsp) strawberry or apricot jam for the filling
caster sugar (superfine granulated) to dredge

method

1. Grease and line two 18 cm (7 inch) sandwich tins and dust with a little flour or with a mixture of flour and sugar.

2. Whisk the eggs and sugar in a large heatproof bowl until well blended.

3. Place the bowl over a pan of hot water and whisk until pale and creamy and thick enough to leave a trail on the surface when the whisk is lifted.

4. Remove the bowl from the heat and continue whisking for a further 5 minutes, until the mixture is cool and thick.

5. Next, sift half the flour over the mixture and fold it in very lightly, using a large metal spoon or plastic bladed spatula.

6. Sift in the remaining flour and fold in very gently until evenly incorporated.

7. Pour the mixture into the tins, tilting the tins to spread the mixture evenly.

8. Do not use a palette knife or spatula to smooth the mixture as this will crush out the air bubbles.

9. Bake in the oven at 190°C (375f/gas 5) for 20-25 minutes, until well risen and the cakes spring back when lightly pressed in the centre.

10. Turn out and cool on a wire rack.

11. When the cakes are cold, sandwich them together with jam and dredge with caster sugar.

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