How to make it

  • Preheat oven to 180ºC.
  • Mix eggs and sugar continuously in a bain marie until mixture reaches 43ºC. (Becomes very thin and incorporates air much better).
  • Beat mixture on maximum speed for 10 minutes until has x3 in volume (don't beat for less).
  • In 10 minutes of beating: triple sift flour, line base of 2x18cm rounds cake tins with baking paper. Do not grease tins, otherwise sponges will not rise.
  • Fold flour into meringue in two batches, working quickly to minimise volume loss.
  • Pour into tins and bake for ≈20 minutes, until sponges are lightly browned and spring back on percussion.
  • Cool in tins. Once cooled, use a sharp knife around the edge to loosen. Invert onto cooling rack.

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  • jett2whit 5 years ago
    Is that all? Hmmm - pretty picture ;-)
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  • 22566 5 years ago
    Well...that's purdy dang simple
    Reads and looks 'purdy' good :o)
    Kind Regards
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