Fatless Sponge Cake
Oil for greasing
4 large free-range eggs, separated
175g caster sugar, plus extra for dredging
150g self-raising flour, sifted
Pinch of crushed sea salt
150ml whipping cream (optional)
225g raspberries or a few tbsp of raspberry jam.
Preheat the oven to 180°C/ 350°F/gas mark 4. Grease and line two 18cm sponge tins with baking parchment.
In a mixing bowl, whisk the egg yolks and sugar together until pale and creamy. In a separate bowl, whisk the egg whites until stiff. Whisk the egg whites into the egg yolk mixture.
Fold in the flour in small batches using a large metal spoon. Repeat until all the flour is combined. Fold in the salt.
Divide the mixture between the two lined tins and bake for 20 minutes until well risen and golden. Remove from the oven; turn out onto a wire rack and leave to cool.
For the filling simply spoon over a little raspberry jam or a jam of your choice on one sponge base .(or take fresh raspberries in the summer months pass 75g through a fine sieve. Whip the cream to soft peaks and spread over one of the cooled sponges.
Spoon the remaining raspberries over the cream and drizzle over the raspberry purée.)
Top with the remaining cooled sponge and dredge with caster or icing sugar.