For 8 portions you need :

3 large eggs
3-4 oz. castor sugar
2 1/2 oz. flour (plain can be used with no baking
powder or 1/2 level teaspoon, or self-raising flour)
1/2 oz. cocoa
1 tablespoon hot water
little castor sugar
greaseproof paper
1/4-1/2 pint whipped cream
Fresh or well drained canned or frozen fruit
 

1. Put the eggs and sugar into a large mixing bowl and whisk until the mixture is thick and creamy
   (you see the trail of the whisk) ... if done over hot water
   continue beating until the mixture cools again.
2. Sieve the flour and cocoa at least once.
3. Fold gently into the egg mixture with a metal spoon - lastly fold in water.
4. Put into three greased or lined sandwich tins and bake for 10-15 minutes. If the tins
   cannot be side by side on the shelf, the one in the cooler position will naturately
   take a little longer.
5. Test cake before removing from the oven-press with finger, if no impression remains the cake is cooked.
6. Turn out carefully onto a wire cooling rack and when cold sandwich together with whipped
   cream and fruit.
7.   Oven temperature 440-425 F Gas mark 6-7
     Oven position near top

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