Whisked Fatless Sponge
|Plain flour||3 Ounce, sifted (75 g)|
|Baking powder||1⁄2 Teaspoon|
|Caster sugar||3 Ounce (75 g, a little extra)|
|Icing sugar||1 Teaspoon|
1 Preheat the oven.
2 Lightly grease two baking tins.
2 Carefully separate the eggs, placing the whites in a very large grease-free bowl and the yolks in a separate one.
3 Add the sugar to the yolks and whisk, with an electric hand-whisk or by hand, until the mixture is very pale and fluffy.
4 Thoroughly wash and dry the whisk and use it to beat the whites until stiff but not dry.
5 Using a large metal spoon, fold the egg whites into the yolk-and-sugar mixture alternately with the sifted flour and baking powder, starting and finishing with egg whites.
6 Equally divide the mixture into the prepared tins.
7 Bake in the centre of the oven for 20-25 minutes.
8 When the sponges feel firm and springy in the centre and have begun to shrink slightly away from the sides of the tins, consider them done.
9 Allow to cool in the tins for 3 minutes.
10 Prepare a sheet of greaseproof paper by sprinkling it with a little caster sugar.
11 Turn the cakes out onto this before transferring to a wire rack to cool completely.
12 Sandwich the sponges together with jam.
13 Lightly dust the top with icing sugar.
14 Cut and serve.