• 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
  • jam
  • whipped cream


  1. Grease two 6″ or 7″ sandwich tins.
  2. Mix a little flour and sugar together and use this to evenly coat the greased tins.
  3. Beat whites of eggs until stiff, whip in sugar and water and whisk until mixture shines, add yolks and beat until evenly coloured.
  4. Fold in flour and lemon rind until smooth, divide into tins.
  5. Bake in hot oven at 190°C/375°F/Gas Mark 5 for 10-15 minutes until firm and nicely coloured.
  6. When cold, sandwich together with jam and whipped cream, and some fresh fruit if you like.