110g flour
pinch salt
3 medium eggs, at room temperature
125g caster sugar, plus one Tbs for the cream
zest of 1 lemon
200ml creak
small piece vanilla pod
redcurrant jelly
mixture of berry fruits, or golden kiwifruit & green grapes
Lightly butter a 21cm wide, 5-6cm deep cake tin. Put a disc of baking paper on the bottom, also butter this.
Put one heaped Tbs caster sugar (not from cake ingredients) in tin & shake around to coat bottom & sides.
Repeat with a Tbs of flour & tap out excess. If tin is not non-stick also line the sides with paper.
Sift flour & salt on piece of greaseproof paper. Break eggs into bowl & whisk with a handheld beater until frothy, then whisk in the4 sugar, a Tbs at a time.
Whisk until the mixture is pale & thick. Continue whisking until it forms "ribbons" when you stop beating & lift beaters from mixture (the mixture will fall off the beater in a thick trail).
Sift flour over the top & carefully fold it into the whipped eggs, along with the lemon zest, using a large spoon or rubber scraper. se the spoon to lift up mixture from sides of bowl, then let it cascade over the top. Do not beat as this will knock out air.
Turn mixture into tin & bake 15-20 mins (regular bake) in an oven preheated to 170 degC or until the cake is springy to the touch & is just starting to pull away from the sides of the tin.
Cool 5 min in tin then turn out on a cooling rack & peel off the paper. Let sponge cool thoroughly before filling with whipped cream.