Basic Sponge Flan Case Recipe

Butter, for greasing
2 eggs
50 g caster (superfine) sugar

50 g plain (all-purpose) flour

Method:

Grease a 20 cm/8 in sponge flan mould. Line the raised centre with greased greaseproof (waxed) paper. Break the eggs into a bowl and add the sugar. Place the bowl over a pan of hot water and whisk with an electric hand whisk until the mixture is thick and pale and leaves a trail when the blades are lifted out.

Sift the flour over the surface and fold in gently with a metal spoon. Turn into the prepared mould. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes or until risen, golden and the centre springs back when lightly pressed. Allow to cool slightly, trim the edges if the sponge has risen over the edge, then turn out on to a wire rack, remove the paper and leave to cool. Use as required.