Ingredients
3 eggs, separated
90 ml water
225 g sugar
140 g flour
1 tsp baking powder
For the filling
250 ml whipped cream
85 g fresh fruit, such as sliced strawberries or raspberries
2 tsp icing sugar
Method
1. Preheat the oven to 180 C/gas 4. Grease and line two round 20cm cake tins.
2. Beat the yolks and sugar for 2 minutes and blend in the water. Whisk until
firm and creamy - this should take about ten minutes or so.
3. Fold in the flour and baking powder into the cake mixture.
4. Whip the egg whites until they hold a stiff peak and fold them in to the
mixture before spooning into the cake tins.
5. Bake in a moderate oven for about 20 minutes, until golden and firm to the
touch. Turn out and cool on a wire rack, and fill with whipped cream and fresh
fruit.
6. Sieve icing sugar on top before serving.