Method:

• Heat the oven to 180°C/fan160°C/gas 4. Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
• Whisk the eggs and sugar with an electric hand mixer for 3-5 minutes until light, mousse-like and doubled in size.
• WHISK UNTIL RIBBON STAGE is reached. To test for this, turn off the mixer, lift out the whisks and let the mixture fall back in. It should fall in a ribbon-like trail and hold itself there for a few seconds before sinking back in. If not, whisk more, then repeat.
• Sift the flour over the cake mixture with a pinch of salt. Fold in as above, being as light and gentle as possible, until no traces of flour are visible.
• Pour into lined greased tin, bake for approx. 30/35 mins – 150`c until springy
• Slice in half when cooled and fill with fresh whipped cream and jam.