Fatless sponge
3 eggs large
3 ozs castor sugar
3 ozs SR flour sifted twice
1&1/2 (1.5) Tblsp boiling water
I use Kenwood. can use electric hand whisk, have NOT tried
Beat eggs for a minute, add sugar and beat until white and to a ribbon consistency. It takes a while and should leaves trail when you lift the beater.
Remove bowl from machine, gently sift the flour over the mix ( in 2 batches) and fold in carefully using figure of 8 method with a large metal spoon, turn the bowl slightly as you do this. Be gentle but make sure all the flour is incorporated.
Then add the boiling water and fold in.
Put in 1 9iinch greased and lined (base) tin .
Gently bang tin on work top before placing in preheated oven.
Bake medium hot oven until done.
Today s cake was made with 3 very large duck eggs and took 16 minutes @ 190 in Aga.
You know your oven and will soon work out best timings.
Can increase to 4 eggs and put in 2 sandwich tins.
I often use 5 eggs and 2 x 9" tins.
Can substitute cocoa powder for flour. About 20 - 25% depending on how many eggs.
I hope I have explained this well. It's a family favourite and today's cake had 1/4 pint whipped cream, mixed with 2 heaped T Greek yogurt covered with strawberries.
Often it is jam in middle, and sometimes glacé icing on top.
Or chocolate fudge frosting.
Or used as a topping for fruit as less fat than a traditional Victoria sponge.
Happy Baking.
