(from EGGS by Michel Roux, page 268)
20g Softened Butter, to grease tin
125g Plain Flour, plus extra to dust
4 Medium Eggs, at room temperature
125g Caster Sugar
30g Butter, melted & cooled to tepid
- Preheat the oven to 190degC/Gas 5.
- Butter & lightly flour a 20cm cake tin.
- Put the eggs & sugar in a bowl, immediately whisk them together for about 12 mins, until the mixture leaves a ribbon trail when you lift the whisk. You can also do this in an electric mixer.
- Shower in the flour, delicately fold into the mixture with a rubber spatula.
- Add melted butter, fold in carefully without over working the mixture.
- Pour the mixture into the cake tin, bake for 30 mins, or till it is cooked.
- To test, lightly press the centre of the sponge with your fingertips; there should be a slight resistance, the sponge should “sing”, emitting a a soft “zzz”.
- Invert on to a wire rack, giving the sponge a quarter turn after 10 mins to prevent it sticking.
- Leave to cool for 3-4 hours.
Note: Before the cake could cool down, while it is still warm, it has found its place in our tummies.