Enyd’s sponge cake

This is a fatless sponge cake that is as light as a feather but absolutely lovely. It was one my mother's many 'piece de resistances'. It is easy to make and while it is in the oven you have enough time to whip up some homemade Raspberry jam to go with it.

INGREDIENTS:
5oz caster sugar
4 oz plain flour
4 eggs
1/2 teaspoon baking powder
1 tbs boiling water

(1 Option is to use Self Raising Flour but omit the Baking Powder)

METHOD:
Beat eggs and sugar together until thick, add boiling water and beat for about 10 minutes until risen right up the bowl.

 Sift flour and baking powder together and fold into mixture. Put mixture into 2 greased and floured cake tins. Place in pre-heated oven at 190 degrees celcius (fan oven 170) for 25 minutes.

When cake is cool spread with (homemade) raspberry jam add whipped cream and put cake together. Dust top lightly with icing sugar.


HOMEMADE RASPBERRY JAM
Use equal amounts of Raspberries and Sugar ( 1lb of Raspberries to 1lb of sugar - depending on the quantity of jam you want to make).

Warm the sugar in the oven for about 10 minutes. Put raspberries in a heavy based pot and slowly bring to the boil. When the raspberries are starting to break down you can mash them with a potato masher.

Add warm sugar and bring to a rapid, rolling boil. Cook for about 5 minutes and test. Put a teaspoonful of jam on a cold plate, leave in a cool place for a few minutes and if the jam wrinkles when pushed with the tip of your finger it has reached it's setting point. Skim the top of the jam (you can add a knob of butter) if necessary and pot immediately.