Chocolate Sponge Cake (Dan Lepard)

5 medium eggs
100g caster sugar
1 tsp honey
50g plain white flour
25g potato starch or more plain flour
25g cocoa powder

1 Line a large-lipped baking tray with non-stick baking paper, and heat the oven to 180C/160C fan/350F/gas mark 4.

2 Separate the eggs and whisk the yolks with half the sugar and the honey until pale and creamy.

3 In another bowl, with clean beaters, whisk the egg whites to soft peaks, then gradually beat in the remaining sugar until thick and glossy.

4 Very gently fold the yolks through the whites, but stop while there are still traces of yolk visible but very nearly mixed through.

5 Sift the flour, starch and cocoa into the egg mixture then scoop and fold this through as lightly as you can. Then, while the mixture is still full of air, pour it on to the paper, spread it out gently and bake it for about 15-18 minutes until gently risen and set.

6 Either leave it to cool on the tray (it will shrink a little) or, to use for a swiss roll, sprinkle a clean tea-towel with sugar, flip the still-warm sponge out on to it, peel the paper off and roll it up like a scroll to cool. When cool, unroll gently, fill with jam and thick whipped cream flavoured with a little brandy, and re-roll.

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