This lovely variation on the traditional sponge roll makes for a dainty afternoon tea.
pinch of salt
1/2 cup caster sugar
1/2 tsp vanilla essence
5 Tbsp Edmonds standard flour
1 tsp Edmonds baking powder
25g butter, melted
caster or icing sugar
jam or lemon honey and whipped cream
1. Preheat the oven to 200˚C. Lightly butter a 20 × 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper.
2. Beat together the eggs and salt until fluffy, about 3 minutes, then add the sugar a little at a time and beat for 7 more minutes until a pale creamy colour and very thick. After 10 minutes beating the sugar will all have dissolved.
3. Sift the flour and baking powder together, then sift them again onto the egg mixture and fold them in very gently using a fork or a slotted spoon. Lastly fold in the melted butter.
4. Scoop into the prepared tin, spread out evenly and bake for 8 to 10 minutes or until the surface is lightly browned and the cake springs back when lightly touched.
5. While the sponge is baking put piece of greaseproof paper on a clean cloth on the bench, and dust it with icing sugar or caster sugar.
6. Turn the sponge onto the sugared paper, remove the baking paper carefully and trim the edges of the sponge. Allow to cool for 5 minutes.
7. Spread with jam or lemon honey and whipped cream. Roll the sponge carefully from a long side, holding the edges of the paper. Cut into 3.