Fool proof food

Recipe for Mary O’Keefe’s Featherlight Sponge

4 free-range eggs

110g (4oz) caster sugar

110g (4oz) plain white flour

2x 20cm (8in) tins, greased and floured

Preheat oven to 190C/375F/gas mark 5.

Separate the egg yolks from the whites. Whisk the egg yolks with the sugar until light and fluffy. In another bowl, whisk the whites stiffly and fold into the egg and sugar mixture, then gently fold in the sieved flour in batches. Add 2-3 drops of water just off the boil.

Divide the mixture between the prepared tins.

Bake in the preheated oven for about for 15 minutes.

Remove from the tin and cool on a wire rack.

When cold, sandwich together with homemade gooseberry and raspberry jam and whipped cream. Dredge a little icing sugar on top.