Lilly Higgins shows how to expertly create a simple recipe!


  • 6 hen eggs or 4 duck eggs
  • 215 g (8oz) sugar
  • 170 g (6oz) plain flour
  • strawberry jam, strawberries sliced, icing sugar


  • Preheat the oven to 180°C. Butter and flour two 7” sandwich tins.
  • Beat the eggs and sugar until very thick and pale.
  • Carefully fold in the sieved flour.
  • Pour into the prepared tins and bake for 25-30 minutes until the sponge springs back when pressed and a skewer comes out clean.
  • Spread half with strawberry jam and slices of strawberry. Top with whipped cream. Top with the second cake. Dust with icing sugar.

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