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3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some
raspberry and currant jam. Mix the ingredients as
directed in ‘Sponge
Cake,’ line a large, square, flat baking tin with buttered paper, pour
the mixture into it, and bake it in a fairly hot oven from 7 to 12
minutes, or until baked through. Have a sheet of white kitchen paper
on the kitchen table, on which sprinkle some white sugar. Turn the
cake out of the tin on to the paper
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