Food For Thought Old Fashioned Jam Sponge

Press, Volume CIV, Issue 30855, 14 September 1965, Page 2

Food For Thought Old Fashioned Jam Sponge

I By

ALAN TREMAIN]

This jam sponge recipe Is one of those old family favourites known to housewives in the days of coal ranges. It is a cake of which I never tire, for it is a good keeper and right for afternoon tea or the lunch box. You Will Need: 1 teaspoon baking powder 8 oz butter 8 oz sifted flour i teaspoon vanilla essence 8 oz castor sugar 4 large separated eggs Method: Beat butter to a cream and gradually beat in the sugar. Keep on beating until the mixture is fluffy. Beat the egg yolks until they are a honey colour. Make a hollow in the butter mixture and stir in the yolks. Sprinkle with a little flour, beat rapidly until blended, and then sift in remaining flour with the baking powder. Beat egg whites until stiff. Stir vanilla essence into the batter and

then fold in the egg whites. Divide equally between two well-greased tins about nine inches wide. Bake in a moderately hot oven, about 400 degrees, for 20 minutes. Turn on to a sheet of greaseproof paper dredged with castor sugar. When cold, put layers together with a generous spread of raspberry jam.