Whisked Sponge Cake

This cake contains no butter or oil and is therefore a very light sponge! It's requested by my mum for her birthday every year as it’s delicious!

4 medium eggs, at room temperature

125g caster sugar

125g self-raising flour

TO SERVE

300ml double cream, whipped

300g berries

1. Preheat the oven to 160°C fan.

2. Crack the eggs into the bowl of a stand mixer. Add the sugar and whisk for 5–8 minutes, until the mixture is very pale, thick, and fluffy.

3. Line a 20cm cake tin with baking parchment.

4. Gently fold in the flour, being careful not to knock out too much air.

5. Pour the mixture into the prepared tin and level the surface.

6. Bake for 25 minutes, or until risen, golden, and a skewer inserted into the centre comes out clean.