Egg Sponge


2 eggs (size 1), separated
4 oz (100g) caster sugar
2 tblsp hot water
3 oz (75g) S. R. flour
cream, whipped
icing sugar


1. Beat egg whites until stiff, add sugar and whip until soft peaks form.
2. Add egg yolks and whip until really milky.
3. Add water a little at a time, beating between each addition.
4. Fold in sifted flour and mix well.
5. Put mixture into 2 greased and lined 8″ tins and bake in a pre-heated oven 180°C/350°F/Gas 4 for 25 minutes.
6. Cool, sandwich together with cream and dust with icing sugar.

I. Ross, Dornoch