serves 4 to 6


Set oven at 350 degrees F. Grease and lightly flour two 9-inch layer-cake tins OR
three 7-inch layer-cake tins OR two shallow 10-inch layer-cake tins

6 eggs slightly warm

Combine in a large bowl, stirring until they are just combined.

225 g sugar

Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl. Place saucepan containing bowl over low heat for 5 to 10 minutes until eggs are warm. Do not allow the water to boil! Stir lightly every minute or two to prevent the eggs at the bottom from poaching.

When the egg mixture is warm, beat it at high speed until light and fluffy, triple in bulk and lemony in colour

120g weak flour

Sprinkle flour, a little at a time, on top of the whipped eggs. Fold in gently.

125g clarified butter

Cool slightly and fold in

5 ml vanilla

Fold in

Pour batter into prepared pans. Bake in preheated oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.

125 ml flavoured Simple Syrup

Pierce cooling cake all over with a fork. Spoon simple syrup evenly over cake, allowing the cake to soak it up (it's called a “sponge” cake for a reason.)