3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, someraspberry and currant jam. Mix the ingredients as directed in ‘SpongeCake,’ line a large, square, flat baking tin with buttered paper, pourthe mixture into it, and bake it in a fairly hot oven from 7 to 12minutes, or until baked through. Have a sheet of white kitchen paperon the kitchen table, on which sprinkle some white sugar. Turn thecake out of the tin on to the paper
