This following recipe MUST be used
3 medium eggs
Pinch of salt
The equivalent weight of eggs (in their shells) of SR flour; caster sugar; soft margarine or butter.
Method: Cream the fat and sugar until soft and pale. Beat in the eggs, one at a time. Fold in the sieved flour and salt. Add 1 tablespoon of boiling water. Grease 2×8” (20cm) 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 fan 170 or Gas 5 for 20 – 30 minutes. When cool spread with raspberry jam, sandwich together and dust with caster sugar.
NB. the cake may be weighed to check ingredient quantities!