Note the figure 8 shape on top
Ingredients
- 4 eggs
- Pinch of salt
- ¾ cup caster sugar
- 1 cup self-raising flour
- 4 tblsp milk or water (or a combination of both)
- 1 dessert spoon butter
Method
-
Gently drop to remove air bubbles
Preheat oven to 170°C fan forced. Grease two 20cm sandwich tins and lightly dust them with flour, shaking out any excess.
- Beat the eggs and salt until they are frothy. Add the sugar a little at a time beating constantly. Beat until when the beater is turned off you can create a figure 8 pattern using what is running off the beater. You should be able to see the figure 8 on top of the mixture (as pictured) this usually takes around 5-8 minutes.
- Sift your flour into a bowl and set aside. Add the butter to your chosen liquid and heat until the butter has melted. I use the microwave to do this. Add a couple of tablespoonsful of flour to the egg mixture and mix gently with a whisk in a folding motion.
Dribble in a small amount of your butter/milk mixture and fold this in still using the whisk because we are wanting to keep as much air in the mixture as we possibly can. Add another couple of spoonsful of the flour, fold in. Then more butter/milk and repeat until you have used up all the flour and all of the liquid. 
Divide the mixture evenly between the two sandwich tins, gently drop the tins on the bench 3 or 4 times to remove air bubbles and then bake for 15 minutes. If not ready after this time when tested then bake for a further 5 minutes or until the sponge shrinks away from the sides of the tin slightly and when lightly touched in the centre the sponge bounces back.- Remove from the oven and allow to cool in the tins for 5 minutes. Turn sponges out on to a wire rack lined with a tea towel and then cover with another tea towel. Allow to cool for 30 minutes. Once cooled fill with whipped cream and jam.