Published on : 20 April 20181 min reading time

Table of Contents

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