- 3 eggs, separated
- 1/3 cup castor sugar
- 1/3 cup self-raising flour
- 200ml heavy/whipping cream
- jam of your choice
- icing sugar, for dusting
- Preheat oven to 220°C and line a baking tray with baking paper. Dust very generously with icing sugar.
- Place egg whites in a clean stainless-steel bowl. Using a hand mixer, whisk for 30 seconds before slowly adding the castor sugar, little by little. You’re looking for shiny-white foamy goodness – just like you would for a meringue.
- Add the egg yolks to the egg-white and castor-sugar mixture. Blend until combined – not a second longer.
- Sift over enough flour to cover the egg mixture, then slowly fold in the remaining sifted flour.
- Scoop the mixture onto the baking tray, each scoop about a tablespoonful. (Keep in mind that the cakes will spread.)
- Bake the cakes for 2 to 6 minutes, keeping a watchful eye on them, because you want them to rise and be lightly coloured and not brown.
- Leave on the baking tray for 5 minutes before transferring onto a cooling rack. At this stage, you can store them in an airtight container until you’re ready to serve them.
- Assemble by spreading jam on one side of a cake, then adding a dollop of cream. Sandwich it with another cake and dust with icing sugar.
to our Free Good Housekeeping Newsletter