Sponge sandwich

Sponge sandwich

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
3 eggs, separated
170g caster sugar
150g self-raising flour
pinch salt
1 teaspoon butter, melted
3 teaspoons hot water
jam, to finish
whipped cream, to finish
or icing sugar, sifted, to finish

Method

  1. Beat egg whites until stiff. Gradually add sugar and continue whisking until thick and glossy. Add egg yolks at once and whisk only until combined.
  2. Sift flour and salt together twice. Sift again directly over egg mixture, and fold in lightly and evenly. Sprinkle melted butter and hot water over top, and fold in quickly and lightly.
  3. Pour into 2 greased and floured 18 cm sandwich tins. Bake in a preheated moderate oven for 20 minutes. Turn out and cool on a wire rack. When cold, sandwich together with jam and decorate with whipped cream, or dust top with icing sugar.
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