100% wholemeal sponge

The Cranks version of a whisked sponge recipe in which a high proportion of eggs to flour and sugar gives it a special texture.

Method

Line two 7” (18 cm) sandwich tins with non-stick silicone paper.
Put the eggs, vanilla essence and sugar in a basin and whisk until really thick.
Fold in the flour with a metal spoon or spatula.
Divide the mixture between the tins, level the surface and bake in the oven at 180 Deg C (350 Deg F/Mark 4) for 15-20 minutes, until golden and firm to the touch.
Cool slightly in the tin before transferring to a wire tray.
When cold, sandwich together with jam and/or whipped cream.

Free-range eggs 4
Wholemeal Flour 25g / 1oz
Vanilla essence ½ tsp (2.5 ml)
Raw brown sugar 1 oz (25 g)
Raw sugar jam or whipped cream to fill