Sponge Cake

Ingredients (serves 8)

  • 3 Large Eggs
  • 100g Castor Sugar
  • 75g Self Raising Flour
  • 2 Tablsp Reduced Sugar Jam

Method

Pre-heat oven to 220C / 425F / Gas Mark 7

  1. Put the eggs and sugar into a basin and whisk until thick.
  2. Sieve the flour and fold into the egg and sugar mixture.
  3. Divide the mixture between two greased and floured 18cm/7in-sandwich cake tins.
  4. Bake near the top of the oven for 30 – 35 minutes or until well-risen and golden brown.
  5. Test by gently pressing in the centre of the cakes. If firm, they are cooked.
  6. Remove from the oven; leave for a few minutes.
  7. Cool on a wire rack.
  8. Sandwich together with jam.
  9. Cut into slices and serve.

Chocolate Sponge – Omit 25g of flour and add 25g drinking chocolate or cocoa powder