Featherlight sponge
A favourite for a teatime treat or special occasion. Fill with cream whipped with vanilla and sugar and a slathering of your favourite jam
SERVES
6
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
15
MINUTES
Ingredients
4 free-range eggs
110g caster sugar
110g plain white flour
2x 20cm tins, greased and floured
Method
Preheat oven to 190°C/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.
