It is crucial to fold the flour into the egg mixture gently, so as not to knock all the air out of them. Also, I use a silicon spatula to fold in the flour, plus its great for getting every last drop of mix out of the bowl.
Good, but you will get an even lighter texture if you separate your eggs, beat the whites stiff with half the castor sugar and beat the egg yolks with the other half sugar. I substitute about 20% of the flour with sifted cornflour which makes it even lighter. You will be amazed at how big a cake you will get. That's the original Devonshire recipe - Devon is where you get the best cream cakes in the world. Dead easy too. Never again butter, this tastes much nicer. - 07 Sep 2015
Honestly I thought this recipe wouldn't taste delicious however, after I made it, it tasted SCRUMPTIOUS! Will try this again! - 09 Apr 2015
Beautiful, Easy, Will definitely make again, - 07 May 2015