Flours & Mixes
Three Egg Sponge
Prep & assembly
: 20 mins
: 15 mins
125 g / 4 oz Neill's Self Raising Flour
150 g / 5 oz caster sugar
1 tablespoon warm water
3 large eggs, separated
a little grated lemon rind
Grease two 6″ or 7″ sandwich tins.
Mix a little flour and sugar together and use this to evenly coat the greased tins.
Beat whites of eggs until stiff, whip in sugar and water and whisk until mixture shines, add yolks and beat until evenly coloured.
Fold in flour and lemon rind until smooth, divide into tins.
Bake in hot oven at 190°C/375°F/Gas Mark 5 for 10-15 minutes until firm and nicely coloured.
When cold, sandwich together with jam and whipped cream, and some fresh fruit if you like.
You may also like
Jenny Bristow’s Summer Berry Muffins
Soda Bread Baked in a Tin
Griddle Bread or Soda Farls
Cherry and Walnut Cake
Vegan Cornish Pasties
Jenny Bristow’s Irish Breakfast Soda Bread
Sticky Gingerbread Loaf
Jenny Bristow’s Quick Bake Lemony Drizzle Cake
Jenny Bristow’s Rolled Scone Bread
Drop Scones / Thick Pancakes
Jenny Bristow’s Seasonal Pizza
‘Not your normal’ Cauliflower Cheese
Irish Stout Wheaten Bread
White Farmhouse Cob
Tempura of Prawns & Vegetables
Lemon & Walnut Cake
Neill’s Irish Wheaten Bread Mix