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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy! | 2. Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins - cake tins. | 3. Cream margarine or butter together with the sugar, until light and fluffy. | 4. Beat the eggs, and then add them to the mixture, gradually and beating well after each addition. | 5. Sieve the flour and fold into the mixture with a metal spoon. | 6. Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven. | 7. Remove and allow to cool for 1-2 minutes. | 8. Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge. | 9. A light dusting of caster sugar or icing sugar on the top will finish it. | 10. Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea. | 11. Cook's Notes. | 12. If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine. | 13. If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients. | 14. A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20mins. | 15. Alternative measurements: | 16. 3 eggs. | 17. 6 ounces soft margarine or butter. | 18. 6 ounces caster sugar. | 19. 6 ounces SR flour. | 20. Proceed as above for method. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
butter				-	-	-	-
caster sugar				-	-	-	-
self rising flour				-	-	-	-
raspberry jam				-	-	-	-
cream optional			whipped	-	-	-	-
caster sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.