3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam. Mix the ingredients as directed in ‘Sponge

Cake,' line a large, square, flat baking tin with buttered paper, pour the mixture into it, and bake it in a fairly hot oven from 7 to 12 minutes, or until baked through. Have a sheet of white kitchen paper on the kitchen table, on which sprinkle some white sugar.

Turn the cake out of the tin on to the paper

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