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About this recipe: What makes this special? Because it has very little flour and the eggs are separated and added as beaten yolks and whisked whites, the result is a cake which is both light and moist. My Granny Hayes often baked it for her bridge parties and it has become a family favourite. It's a bit fiddly but don't be put off . . . try it!
A slice, warmed in the microwave and served with a dollop of ice cream, makes a yummy pud!