From Lyndey Milan’s Taste of Ireland – Episode 7, Dublin
Recipe by Edwina St Lawrence from The Kitchen in the Castle Cookery School, Howth.
Edwina’s family have owned this castle for quite some time. She has converted part of it, with her sister-in-law, into a cooking school. This is a simple but delicious recipe and an easy way of making a sponge. It is best made the day it is to be eaten as there is no fat in it.
Preparation Time: 5 minutes
Cooking Time: 20 minutes + cooling time
180g caster sugar
2 tablespoons water
180g plain flour
120ml cream, whipped
½ jar raspberry jam
- Line 2 x 20cm cake tins with parchment paper, lightly butter the sides of the tin and then dust with a little flour.
- Whisk together the eggs and sugar and after a couple of minutes add the water. Continue whisking until the mixture is pale, thick and you can draw a ribbon without it disappearing.
- Using a metal spoon fold in the flour. Pour into the prepared tins and bake for approximately 20 minutes until golden and the cake bounces back to the touch. Do not open the oven in the middle of cooking as they will fall. Remove and cool on a cooling rack.
- Whisk up the cream. Spread some jam on the bottom of one disc cover with cream. Put a top on and sprinkle with a little caster sugar.