This following recipe MUST be used
3 eggs (2oz or 50g each approx.)
Pinch of salt
the equivalent weight of eggs (in their shells) of Self Raising Flour, Caster Sugar, Soft Margarine or butter
Raspberry Jam
Method:
Cream the fat and sugar until soft and pale. Beat in the eggs, one at a time. Fold in the seived flour and salt. Add 1 tablespoon of boiling water.
Grease 2×7″ (18cm) tins and line the base with a round of greaseproof paper.
Divide the mixture evenly between the two tins and spread smoothly over the base. Bake in a moderate oven 375F, 190 or Fan 170, Gas 5 for 20-30 mins.
When cool spread with raspberry jam, sandwich together and dust with caster sugar.
NB. the cake will be weighed to check ingredient quantities!