This is a basic sponge mixture made with a high proportion of eggs and no fat, and the result is a very light cake. Sponge
Cakes go stale very quickly, however, and should be eaten on the day they are made. Serve the cakes, sandwiched together with whipped cream and strawberry jam, with tea or coffee or as a dessert.
2 teaspoons butter
3 oz. plus
2 teaspoons flour
3 oz. castor sugar
2 teaspoon baking powder
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
1 teaspoon of the butter, grease two
7-inch sandwich tins. Line the base of the tins with a circle of greaseproof or waxed paper and grease with the remaining butter. Sprinkle the 2 teaspoons of flour into the tins and tip and rotate them until they are well coated, discarding the excess. Set aside.
Place a large, heatproof mixing bowl
Pea over a large saucepan half-filled with boiling water. Place the eggs and sugar in the bowl and place the pan over low heat. Using a wire whisk or rotary beater, whisk the eggs and sugar together for about 10 minutes or until the mixture is pale in colour and thick and will leave a ribbon trail on itself when the whisk is lifted. Remove the pan from the heat and the bowl from the pan, and continue whisking until the mixture is cool.
Sift the remaining flour and baking powder on to the egg mixture and, using a large metal spoon, fold it in very carefully until the flour is thoroughly combined.
Pour the batter into the prepared cake tins and place them in the centre of the oven. Bake the cakes for 25 to 30 minutes or until the surface springs back when gently pressed with a fingertip. Remove the tins from the oven and turn the cakes out on to a wire rack. Remove and discard the greaseproof or waxed paper. Cool the cakes completely before serving.