This delicate, feather-light sponge is the perfect vehicle for jam and whipped cream and always looks splendid on the afternoon tea table. It first appeared in the 1957 Edmonds Cookery Book.
3 eggs, separated
pinch of salt
½ cup caster sugar
½ cup Edmonds standard flour
¼ cup Edmonds Fielder’s cornflour
1 tsp Edmonds baking powder
25g melted butter
jam and whipped cream
1. Preheat the oven to 190˚C. Lightly grease two 20cm sandwich tins and line the bases with baking paper. Dust the insides of the tins with flour.
2. Beat the egg whites and salt until foamy, then add the sugar gradually and beat in the egg yolks one at a time. After 10 minutes’ beating the sugar will be dissolved and the mixture very pale and fluffy. (Don’t skimp on the beating time; it is important for a well-risen sponge.)
3. Sift the flour, cornflour and baking powder together, then sift them again onto the egg mixture and fold them in very gently using a slotted spoon. Lastly fold in the melted butter. Scoop into the prepared tins and spread out evenly.
4. Bake for 15–20 minutes or until the surface is lightly browned and the sponges spring back when lightly touched. Leave in the tins for 5 minutes before turning out onto a wire rack to cool.
5. When cool, fill with jam and whipped cream and dust the top with icing sugar.