SPONGE BASE

INGREDIENTS 

3 eggs

75gr caster sugar 

80gr self raising flour

METHOD

In a mixer machine whisk the eggs and the sigar to a light and fluffy texture. 

Sieve the flour, a little bit at the time, into the eggs mixture while folding gently. 

Spread gently on a baking tray lined with grease proof paper and bake for about 10 minutes or until light golden brown coulor on top.

Once baked, take out of the oven, allow to cool for five minutes and turn pver a cooling rack for a few minutes more. Roll in grease proof paper, or cut the shape needed.