Genoise Sponge Cake

Oil for greasing
4 Eggs
4 1/2 oz Caster sugar
3 1/2 oz Best fine white plain flour
3 1/2 oz Butter (not marg!)

Heat the oven to 180C (350F) mark4. Prepare a 20cm (8in) cake tin: oil it lightly, line it carfully with baking paper and oil that too. Break the eggs into a bowl, add the sugar and whisk over hot water until the mixture has almost doubled in bulk and the whisk leaves a heavy trail. Take off the heat and continue to whisk for a minute or two. Sift the flour twice to incorporate as much air as possible. Melt the butter and cool until just running. Fold the flour into the mixture with the melted butter. Mix swiftly but gently. Turn into the prepared tin and cook for 20-30minutes until the cake is just shrinking from the sides of the tin. Turn out onto a cloth, invert on a wire rack and leave to cool.

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