Harrogate Sponge

A perfect accompaniment to afternoon tea!

4 eggs

4oz caster sugar

2 tablespoons boiling water

4oz flour

1/4 teaspoon baking powder

Jam, butter icing or whipped cream for filling

Icing sugar for dusting

set oven to 375F or Mark 5. Grease and bottom line two 8 inch sandwich tins. beat together the eggs and sugar in a bowl set over a pan of hot water until  the mixture becomes thick and creamy; remove from the heat. Add the 2 tablespoons of boiling water and continue heating for 5 minutes. Fold in half the sifted flour and baking powder and then stir in the remainder. Put half of the mixture into each  tin, spread out and bake for 20 minutes or until a skewer inserted comes out clean. Transfer to a wire wrack to cool. When cold, sandwich the cake with jam, whipped cream or butter icing. Dust the top with sifted icing flour. To make butter icing, cream 3oz of softened butter with 6oz sifted icing sugar, add a few drops of vanilla flavouring and mix in a little warm water to make a spreading consistency.