|3 large eggs||5oz (150g) plain white flour|
|8oz (225g) caster sugar||1 teaspoon baking powder|
|3fl oz (75ml) water||A little caster or icing sugar for dusting|
Plus the filling of your choice. I used whipped cream with lemon curd stirred in. This time of year the local soft fruits would also go nicely with the whipped cream.Plus the filling of your choice. I used whipped cream with lemon curd stirred in. This time of year the local soft fruits would also go nicely with the whipped cream.
- Preheat the oven to 190°C/375°/Gas Mark 5.
- Separate the egg yolks from the whites.
- In a food mixer, whisk the yolks with the caster sugar for 2 minutes and then add in the water.
- Whisk until light and fluffy. This could take 10 minutes or more. The mixture will have increased in volume and should hold a figure eight for a few seconds.
- Gently fold the sieved flour and baking powder into the mousse mixture in batches.
- Whisk the egg whites until they hold a stiff peak then fold gently into the mixture.
- Divide the mixture between the two greased and floured sandwich tins and bake for 20-25 mins until risen, golden and firm to touch.
- When cool, sandwich the two together with the filling of your choice.
- Sprinkle with the caster or icing sugar over the top just before serving.
This sponge reminded me of the trifle sponges that my brother and I used to sneak into the larder to pinch when Mum was not looking. Yes Mum, that is where they went.