May's Egg Sponge

My Mam makes a damn fine sponge cake and when I asked her for a recipe this is what she provided. This recipe is based on the tins my mam uses at home to increase the recipe ensure you increase all ingredients. An unfilled sponge will keep in the freezer for 3 months

75g Plain Flour
1 level tsp Baking Powder
75g Sugar
3 Eggs
Lemon / Vanilla Essence

Mams method:
1. Preheat oven to 190c. Grease two tins.

2. Whisk eggs, essence and sugar with an electric whisk until light and foamy

3. Sift flour and baking powder into the egg mix and mix with the electric whisk until blended thoroughly.

4. Pour the mixture into two prepared tins. Bake until you can press on the centre of the cake and it springs back up.

Alternative method for a more risen cake:

1. Preheat oven to 190c. Grease two tins.
2. Separate eggs. Whisk egg whites until stiff. Whisk yolks with essence and sugar.
3. Fold in a little sifted flour and little whipped egg white until the mixtures bit by bit until you've used all the ingredients.
4. Divide mixture between two prepared tins and bake as above.