Grandma Eileen’s Fatless Sponge
Try out this recipe from Fiona’s own Grandma Eileen – it’s a real family favourite, and as it’s fat free you don’t need to feel guilty about adding extra cream to the middle!
- 4 large Havensfield eggs
- 5 oz caster sugar
- 4 oz self raising flour
- Whisk the eggs and sugar together until pale and fluffy, then fold in the flour. Divide into two 20cm sandwich tins and bake at 1800C for about 20 minutes until well risen and golden in colour.
- Remove from tins to cool and then fill with cream and strawberries or jam.