maureenl
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Fat free sponge mixanyone got a recipe for this please
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Acorncup
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we had to make this at school
To each egg
1oz caster sugar
1 oz plain flour.
For a swiss roll, you need 2 of everything
dunno for cake tins......
line and grease a swiss roll tin (or cake tins?)
light the oven to M7 (sorry don't know electric)
Break the eggs into a basin.Add the caster sugar and whisk steadily until the mixture is pale and fluffy (beating to a ribbon - leaves a trail of mixture when you hold up the whisk and let it drip off into the bowl)
This may be done over hot water but the egg mixture must not overheat.
Sieve the flour into the mixture 1/2 at a time and add carefully, folding in with a metal spoon.
pour quickly into the tin and cook 2/3 up the oven for 7-8 mins (  )
I can let you know how to make a swiss roll if you want, otherwise if you have used cake tins, it is nice with raspberry jam.
NB it won't keep as well as a victoria sponge
hope this helps 
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maureenl
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Thanks for that Acorn need to get some plain flour in the morning im going to make Jaffa cakes like the sister brought in on Monday and they were better than the ones you get in the shops 
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Acorncup
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ooh my son likes those......if they're a success can you let me know how you did the topping please 
I should think they would cook very quickly unless you do it in a swiss roll tin and cut them into squares?
good luck
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