Ingredients
- 60g plain flour
- 15g cocoa powder
- Pinch of sea salt
- 3 eggs
- 75g caster sugar
Method
- Preheat the oven to ESSE dial reading low end of HOT / 190°C/Gas mark 5.
- Line a baking sheet with baking parchment.
- Place the eggs and sugar in a large mixing bowl. Using either a hand-held electric whisk or a free-standing electric mixer, whisk until the mixture has almost quadrupled in volume, is very light and fluffy, and holds its shape. Sift half of the flour and cocoa, using a large metal spoon, carefully fold them in before adding the remaining flour and cocoa in the same way. Scrape down the sides of the bowl well with a spatula.
- Pour the mixture into the prepared tin and spread it out lightly and evenly, making sure it fills the corners of the tin.
- Bake in the oven for 12–14 minutes until the sponge feels firm to the touch in the centre.
- As soon as the sponge comes out of the oven, lift onto a wire rack and leave to cool.
