Aunt Molly’s Sponge Cake

Taken from the recipe book of our Flying Kitchen Chef, Alice McKerrow’s, Grandmother – handwritten, and dated 1914.

2 eggs
½ lb caster sugar
1 breakfast cup flour (I use a standard measuring cupful)
½ tea-cup boiling water (about ¾ of a standard measuring cupful)
1 small tsp baking powder (I use approx. ¾tsp of our standard measure)

1. Beat eggs and sugar for 10 mins. (I suggest using an electric whisk and beat until the mix has doubled in size and is a light creamy colour).
2. Fold in flour and baking powder then add the boiling water.  The mixture should be of a dropping consistency; if too runny, add more flour; if too stiff, add more water.
3. Bake at once in a fairly hot oven (180OC/350OF/Gas Mark 4) until cooked through (test centre with a skewer; it should come out clean)

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