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