Sponge cake.

This recipe is just one of the many for sponge cakes.
The key is to get as much air into the mix as possible (by mixing well with egg beater and then gently folding through) and not let it escape when it comes out of the oven.
A little trick is to drop the sponge just after it comes out of the oven, this knocks some air out but traps most of it. Doing this means the sponge won't completely collapse.

Sponge Cake

Equipment

·      Large mixing bowls

·      Egg beater

·      Measuring cup/spoons

·      Cake tin (round or square)

·      Sieve

·      Baking paper or flour dusting

·      Cooling rack

·      Wooden spoon or spatula

Ingredients

·      Eggs, 3

·      Sugar, 3/4 cup

·      Flour, 1 cup

·      Baking powder, 1 tsp

·      Salt, pinch

·      Butter, 50g, melted

·      Cream, 1/4 cup, whipped

·      Jam, 1 Tbspn

Method

Oven on to 175⁰C.

1.    Beat the eggs and salt together.

2.    Add sugar and beat until thick.

3.    Sift flour and baking powder together.

4.    Carefully add to egg mixture.

5.    Fold in the butter.

6.    Pour into a greased and lined deep cake tin.

7.    Bake for 20 minutes or until cake springs back.

8.    Leave for 10 minutes to cool down in tin before turning out onto a cooling rack.

9.    Whip the cream.

10. Carefully spread the jam on the top of the sponge.

11.  Serve with the cream.