Recipe by Edwina St Lawrence from The Kitchen in the Castle Cookery School, Howth.

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  • 6 eggs

  • 180g caster sugar

  • 2 tablespoons water

  • 180g plain flour

  • 120ml cream, whipped

  • ½ jar raspberry jam


  • 1.

    Line 2x20cm cake tins with parchment paper, lightly butter the sides of the tin and then dust with a little flour.

  • 2.

    Whisk together the eggs and sugar and after a couple of minutes add the water. Continue whisking until the mixture is pale, thick and you can draw a ribbon without it disappearing.

  • 3.

    Using a metal spoon fold in the flour. Pour into the prepared tins and bake for approximately 20 minutes until golden and the cake bounces back to the touch. Do not open the oven in the middle of cooking as they will fall. Remove and cool on a cooling rack

  • 4.

    Whisk up the cream. Spread some jam on the bottom of one disc cover with cream. Put a top on and sprinkle with a little caster sugar.

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