Scottish Cooking Sandwich
generously with jam and butter icing or whipped cream and sprinkle
the top with icing sugar.
175g golden caster sugar
3 large free-range eggs
175g self-raising flour, sifted
the butter in a food mixer with the sugar and beat for at least
5 minutes (or place in a large bowl and beat with a wooden spoon
for 15-20 minutes) until the mixture is pale and almost white.
the eggs one at a time, beating well after each then gently fold
in the flour.
the mixture between 2 x 20cm buttered, base-lined sandwich pans
and bake at 190C/375F/Gas 5 for 20-25 minutes until springy and
just firm to the touch.
for 5 minutes then decant onto a wire rack until cold before filling.
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