Sponge cakes don't come much lighter than Eric Lanlard's, as cooked on Baking Mad
For the filling
Preheat the oven to 180°C/gas mark 4 and line, grease and dust 2 x round 22cm cake tins with flour.
Put the sugar and eggs in a heatproof bowl and sit over a pan of just simmering water. Beat with an electric whisk until hot then remove from the heat and continue to beat continuously for 10 minutes. The mixture will double in volume and should fall in ribbons on the surface when dripped from the whisk.
Melt the butter until it starts to turn golden (called a beurre noisette) then with the whisk running add the melted butter. Sieve in the flour and fold very gently into the mixture with a large metal spoon; be careful not to over-mix as this will prevent the cake rising properly.
Divide the mixture between the tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then turn out on a wire rack to cool.
Once ready to serve, beat the cream with the vanilla sugar until light and fluffy. Carefully slice off the top golden crust from each cake. Don't throw these away - they can be enjoyed as a teatime treat with jam and cream! Cut the sponges in half horizontally to make 4 sponge layers.
Eric's tip: Cook the cake the day before you need it as it's much easier to work with.
© Eric Lanlard
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