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1
Break the chilled egg into a heatproof bowl.
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2
Put the sugar into a separate bowl and line the cake tin with baking paper.
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3
Lightly beat the egg with an electric hand mixer and warm it up in a 500 W/600 W microwave for 10 seconds.
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4
The egg white may clump together and stiffen a little but you won't be able to tell when the mixture is completed so don't worry at this stage.
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5
Once you've whisked the mixture to how it looks in this photograph, warm the mixture in the microwave for another 10 seconds.
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6
Scoop out 1 teaspoon of sugar and add it to the egg mixture, continuing to whisk with the hand mixer.
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7
once mixed in, add another teaspoon of sugar and repeat.
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8
Keep repeating the previous step until you've added all of the sugar.
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9
Measure the flour out into the same bowl that contained the sugar and preheat the oven to 160C.
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10
Once all of the sugar is added, look through the side of the bowl and it should look like the photo.
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11
From here keep whisking thoroughly.
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12
When it looks like this it's almost time to stop whisking.
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13
It should be a creamy colour and have expanded by quite a lot.
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14
Place the bowl on a table and using a slow speed on the hand mixer, mix as if drawing a whirlpool pattern.
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15
Sift the flour into the mixture and fold in with a rubber spatula.
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16
The cake will still rise even if you forget to sift the mixture.
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17
Pour the mixture into a cake tin, making sure to spread it out to the edges.
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18
Drop the cake tin on the table lightly from a height of about 10 cm to get rid for any excess air pockets and bake in an oven preheated to 160C for 20 minutes.
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19
Once baked, drop the cake tin lightly on the counter from a height of 10 cm once more to prevent the cake from shrinking.
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20
Turn the cake tin upside down and leave to cool.
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21
Once cooled, take the cake out of the tin whilst still a little warm and remove the baking paper.
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22
Wrap the sponge cake up tightly in cling film and cool further.
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23
If leave it for 1 day it will be nice and moist and when it's cooled completely, ready to decorate.
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24
Make sure that the cake doesn't dry out after baking or it will become dry and crumbly and not very nice at all in my experience
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25
This time I tried decorating it with canned white peaches and powdered sugar.
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26
I made a roll cake inusing this sponge recipe.
