*Note this is probably the only recipe where I use imperial measurements as this is a legacy recipe from both my grandmothers.
The ratio for making fatless sponge is 1 egg:
1 oz caster sugar: 1 oz self raising flour and a tiny amount of vanilla extract at the end. You increase the quantities to get more sponge.
This makes it very adaptable to whatever you are baking.
For the sponge you see today this is what I used…
Ingredients
5 medium eggs
5 oz caster sugar
5 oz self raising flour
1/2 teaspoon vanilla extract
For the filling: 200g of raspberry jam Additional caster sugar for rolling the sponge
Method
Preheat your oven to 170 degrees celcius. Line your tin with baking parchment, ensuring that there is plenty of overlap.
Put the eggs and sugar into the mixer and using the whisk attachment whisk until pale, light and fluffy. Its volume should at least double in size. Turn off the mixer and sieve the flour/baking powder directly onto the baking parchment.
Now gently pour half the flour into the egg/sugar mixture and fold with the metal spoon. Taking care not to knock the air out. Repeat with the remaining flour.
Pour the mixture into the lined baking tray. Bake in the oven for approximately 22 mins or until golden.
Remove from the oven when baked and leave to cool for 5 mins on a cooling rack.
Sprinkle a piece of baking parchment with caster sugar and tip the sponge upside down on top of the sugar. Next peel off the baking parchment gently.
Taking the edge of the baking parchment together in your hands, tightly roll together until you reach the short edge of the sponge.
This part is not unlike rolling sushi. Use the teatowel/parchment to force the sponge to roll onto itself tightly.
Keep on rolling until you reach the end of the sponge. Now cover the sponge with the parchment, then the damp teatowel and twist like a Christmas Cracker.
Leave the roll to cool for approximately 15 mins before filling with nutella and buttercream or even cream, serve and eat on the day that it is baked for best results