| Roberts’ GF Self Raising Flour | 150g | 5.25oz |
| Eggs (55g size) | 4 | |
| Castor Sugar | 125g | 4.5oz |
| Hot Water | 60ml | 2oz |
|
In a large bowl, beat eggs using an electric beater. Add sugar and beat for approx. 5 minutes until the mixture becomes pale and thick. Add the sifted GF Self Raising flour in two stages and gently fold into the sponge. Cook in two 18cm (7 inch) sandwich tins, that have been lined on base and sides, at 190°C (375°F) for 15-25 minutes. |
Domestic
/ Recipes / Gluten Free