1. Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin with greaseproof paper.
2. Place the three egg whites and the pinch of salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking" in appearance.
3. Next, add the sugar and beat for a few seconds; then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
4. Finally, sieve in the flour and fold" it into the thick mixture using a metal spoon.
5. Fold in the vanilla essence, then, transfer to the prepared tin. Bake for about 15 minutes until risen and golden brown.
6. As soon as sponge is baked, transfer to a wire tray to cool.

Madeira Cake

275g/10oz Odlums Self Raising Flour

225g/8oz Butter or Margarine (at room temperature)

225g/8oz Caster Sugar

4 Eggs (beaten)

Few drops Vanilla Essence

Method

1. Preheat oven to 180°C/350/Gas 4. Grease and base line an 20cms/8" cake tin.
2. Using all-in-one۪ Method put all Ingredients into a mixing bowl and beat until smooth. Transfer to prepared tin and bake for about 1 hour until risen and golden brown.
3. When removed from oven, leave in tin for 5 minutes then transfer to wire tray to cool.

To assemble Tipsey cake:

1. Cut the egg sponge in half and spread some jam on one half.
2. Break up the Madeira cake and place in a bowl. Add the cocoa, rum and apricot jam and mix well together. Place the mixture onto the jam on the sponge slice. Cover with cling film and place a weight on top and leave for a few hours. Overnight if possible! If short on time press down well.
3. Remove the cling film and spread jam on the second half of egg sponge and place on top of cake.
4. Make up the icing by mixing all Ingredients together and colour pink. Spread over top of cake.
5. Drizzle melted chocolate over icing and mark۪ with a knfe to give a feathered effect.