Making a Whisked Sponge

To make the perfect whisked sponge the water in your saucepan should be simmering, not bubbling, as this will be too hot and will cause the mixture to cook. A large balloon whisk is the chef’s choice of utensil, but an electric whisk can be quicker and easier.

1. Use eggs and caster sugar at room temperature. Place in a heatproof bowl and whisk slightly to mix the ingredients.

   

2. Stand the bowl over the pan of hot water and whisk until the mixture is pale and thick and holds a trail in a clear ribbon.

   

3. Remove the bowl from the pan and continue whisking until the mixture has cooled.

   

4. Fold in the sifted flour. Use a spatula or a large metal spoon to incorporate the flour, adding it in two or three separate batches.

   

5. Pour the mixture into the prepared tin and allow the mixture to settle by itself. If filling a tin with corners, it may be necessary to coax the mixture into the corners using the point of a knife or metal skewer.

   

6. Transfer the cooked sponge to a wire rack to cool. To avoid indenting the sponge with wire marks from the wire rack, cover the rack with a clean teatowel.