First we combined 3 eggs with 75g of caster sugar.
We then folded in 75g of self raising flour.
We then spread the mixture onto some grease proof paper .
This then went in the oven at 200 ° c for 7-10 minutes or until lightly brown and springy to the touch.
We then turned out the cooked sponge on another bit of greaseproof paper and spread raspberry jam and fresh raspberries on the sponge.
We then rolled it up and decorated with icing sugar.
The group were really proud of how this turned out. One member said that it felt really good to make the dessert from scratch and that they felt it was something they could make at home for their family.
