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  • 4 large eggs
  • 179g castor sugar
  • 56g plain flour
  • 35g cornflour
  • 1 level teaspoon baking powder

    Method

    • step 1

      Preheat oven to 165C/fan, 185C, 350-375F.
    • step 2

      Line 2 X 8 inch sponge tins
    • step 3

      Seive the flour, baking powder and cornflour together.
    • step 4

      Seperate eggs and whisk egg whites until stiff.
    • step 5

      Whisk in sugar.
    • step 6

      Whish egg yolks and then add them to the whites, whisk altogether.
    • step 7

      Fold in flour, cornflour and baking powder and divide between the 2 tins.
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    Comments, questions and tips (44)

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    Overall rating

    A star rating of 4.5 out of 5.33 ratings

    janey_cox63251

    Made this as a Swiss roll for my Macmillan day, it was devoured within minutes!

    Lesley Robinson

    question

    Will this be OK to keep for a day before eating. I want to make and decorate it for a dessert but won't have time to make it on the day.

    Callielli

    Have made this at least 10 times, it's a showstopper and always disappears very fast. I make my own strawberry 'jam' to go in it (just by chopping a good handful of strawberries, sprinkling with some sugar and adding a tbsp of water and cooking in a pan for 10 mins) to cut down on processed…

    williams.family670SrJEVmy-

    Amazing recipe. So light and well risen. Agree the trick is to get egg whites really stiff then whisk yolks separately until pale.

    jrgdesign15mHx4non9

    Really good recipe.. I think the key is to whisk the egg whites until they are stiff enough not to fall when inverted.. and whisk the egg yolks and sugar in well.. mine rose amazingly well and I had many compliments as to how light and moist it was. It really doesn’t need the suggested extra ton of…

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