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This is cake has no butter, so even with lots of lovely whipped cream it still seems so light
Preheat the oven to 180c/375f.
Separate the eggs.
Beat the yolks and sugar for 2 mins and blend in water.
Whisk until firm and creamy,10 minutes approx.
Fold in sifted flour and baking powder.
Beat the egg whites until they hold a stiff peak.
Fold them in very gently.
Bake in two greased and floured 20cm( 8in) sandwich tins for 20 mins approx.
Cool on a wire rack and fill with whipped cream and fresh fruit and sift icing sugar on top before serving
I have made this before, with just one 20cm spring form tin. Cook it at 180’c for about 35 minutes or until the centre feels firm to the touch;.I also put a sheet of tin foil ontop of the cake and turned it down to 170’c after 20 minutes.
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