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Method:
Whisk together the eggs and sugar for at
least 5 minutes until pale. Fold in the flour. Spoon into a greased
and lined 20 cm/8 in sandwich tin and bake in a preheated oven at
190°C/375°F/gas mark 5 for 20 minutes until springy to the touch.
Leave to cool on a wire rack.
Cut the cake in half horizontally, then sandwich the two halves
together with cream and jam. Sprinkle icing sugar over the top.
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