A really simple and very handy recipe to have. Make it beforehand and keep in the freezer. This cake will bring you back to your childhood with the beautiful aroma! If you are following a butter/margarine free diet, then you can enjoy this cake with no worries.
It uses egg yolks and not the whole egg which is handy when you may have made pavlova and similar recipes and you’re not sure what to do with them. I make this sponge cake regularly and then freeze it. It doesn’t take long to defrost and always tastes perfect. A great one to have on standby for unexpected guests. Jam and a dusting of icing sugar is all you need.