Ingredients:
125g (4oz) caster sugar
3 large eggs
125g (4oz) plain flour
- In a large bowl set over a pan of hot water whisk eggs and sugar until mixture is thick enough to leave a trail when whisk is lifted from bowl.
- Remove bowl from heat and continue whisking for about 5min, or until cool, and mixture is thickened and glossy.
- Sift half flour over mixture.
- Using a large metal spoon, gently cut and fold flour into whisked mixture. Whisking method doesn’t use butter or baking powder; eggs and sifted flour give rise and a light finish.
- Sift remaining flour on to mixture and lightly fold in, until only just incorporated. Watch out for floury lumps remaining in mixture. If you find any, lightly rub them with back of spoon and gently fold them in.
- Pour into a greased and lined 33x23cm (13x9in) Swiss roll tin. Use spoon to gently spread mixture into corners. Bake at 200°C (180°C fan oven) or gas mark 6 for 10-12min until well risen and springy to touch.
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Classic glass bowl (1 litre), Pyrex. Empire red hand-mixer, KitchenAid. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Soft-grip sieve (18cm), cooling rack, Lakeland. Twin Pure steel serving spoon, Zwilling J.A. Henckels. Chopping board, Swiss roll tin, chef's own.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
