Aunt Molly’s Sponge Cake

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

Ingredients
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)

Method
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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