But you need to remember to mix the eggs and sugar really well. They need to go nearly white and foamy before you can add the dry ingredients.
The finished sponge needs to be a golden brown colour, have a good rise and an even texture. Try not to open the oven while it is cooking, it may deflate.
Dropping the sponge when it comes out of the oven, may knock out some of the air but it seals in the rest. So the sponge should not deflate.
· Large mixing bowls
· Measuring cup/spoons
· Cake tin (round or square)
· Baking paper or flour dusting
· Cooling rack
· Wooden spoon or spatula
· Eggs, 3
· Sugar, 3/4 cup
· Flour, 3/4 cup
· Baking powder, 1 tsp
· Salt, pinch
· Butter, 25g, melted
· Cream, 1/4 cup, whipped
· Jam, 1 Tbspn
Oven on to 1750C.
1. Beat the eggs and salt together.
2. Add sugar and beat until thick and foamy.
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 20-30 minutes or until cake springs back.
8. Drop the cake on the bench to knock out some of the air and trap the rest.
9. Leave for 10 minutes to cool down in tin before turning out onto a cooling rack. Carefully cut in half.
10. Whip the cream.
11. Carefully spread the jam on the top of the sponge.
12. Serve with the cream.