This classic fatless sponge does not keep well and is best eaten on the day it is made.
ingredients
makes 6 - 8 slices
butter, to grease
7/8 cup All purpose flour, plus extra to dust
3 large eggs
1/2 cup superfine sugar
to assemble
3 - 4 tbsp strawberry, raspberry or apricot spread
1/2 cup whipping cream, whipped (optional)
caster or Confectioner’s sugar, to dust
method
1. Grease and base-line two 7 inch sandwich tins and dust with a little flour or with a mixture of flour and superfine sugar.
2. Put the eggs and sugar in a large heatproof bowl and whisk until well blended, using an electric whisk. Put 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. Remove the bowl from the pan and whisk until cool and thick,
3. Sift half the flour over the mixture and fold it in very lightly, using a large metal spoon or plastic-bladed spatula. Sift in the remaining flour and fold in gently until evenly incorporated.
4. Pour the mixture into the prepared tins, tilting the tins to spread the mixture evenly. Bake in the middle of the oven at 190°C (375°F) for 20 - 25 minutes until well risen and the cakes spring back when lightly pressed in the centre. Turn out and cool on a wire rack.
5. Sandwich the cakes together with spread, and cream if using. Dust with caster or Confectioner’s sugar to serve.
