8 Eggs
250 g Castor sugar; (9 oz)
250 g Plain flour; sifted (9 oz)
100 g Unsalted butter; just melted
-(3
; 1/1/2 oz)
Preheat oven to 180C / 350F.
Break eggs into a large bowl. Add sugar and, using an electric
beater, beat until the mixture forms a thick ribbon. This takes about
10 minutes. To incorporate the most air, make large movements with
the beater.
Add sifted flour all at once and, using a rubber spatula, fold in
gently but quickly. When you see that the last of the flour has
disappeared, incorporate the melted butter quickly, but gently.
Pour the mixture into the prepared tin and smooth the top with a
spatula.
Bake in preheated oven for 35 – 40 minutes for the large cake or
about 30 minutes for the smaller ones. Test the sponge by pressing
lightly in the centre. If the sponge springs back, it is done.
When the sponge is cooked, remove from the oven and leave to cool for
a few minutes before gently unmoulding onto a cooling rack.
Yields
12 servings